Coconut tofu stir-fry and noodles recipe
This colourful vegan stir-fry is topped with cubes of crispy coconut tofu for a speedy midweek dinner
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Ingredients
- ½ x 280g block extra-firm tofu(we used The Tofoo Co.)
- 3 tbsp soy sauce
- 4 tbsp sweet chilli sauce
- 1½ tbsp rice vinegar
- 15g root ginger, grated
- 15g desiccated coconut
- 1 tbsp sesame oil
- stir-fry veg of your choice (we used1 x 240g pack baby vegetable stir-fry)
- 1 x 300g pack wok-ready ribbon noodles*(or similar)
- 15g panko breadcrumbs
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