Tofu, egg, vegie and noodle stirfry.

Tofu puffs… dont be scared of them. With the right flavour, they can be an awesome addition to your stir fry.

This was today’s lunch. Still infront of me, took no more than 5 mins.

You will need:

3 tofu puffs

1-2 eggs (beaten + tiny  pepper)

1 spring onion – sliced. Greens seperated from white parts.

1 medium clove of garlic (minced)

approx 1/2 tablspoon garlic (minced)

Noodles (i used vermicilli but this would work great with hokien noodles)

1 large carrot

Handful of fresh brocolli

A few tablespoons of oil.

0.75 to 1 tablespoon of fish sauce

1.25 tablespoon of sweet soy sauce (ketcup manis)

1 tablespoon tomato sauce (ketchup)

1/2 tablespoon of chilli tomato sauce (optional- can substitute for small red chilli + more tomato sauce)

1 small birds eye chilli (optional)

You can also add prawns, chicken or even pinapple pieces/capsicum for a sweet/sour taste

Directions:

make an omlette with the egg and allow to cool. Slice and set aside.

Meanwhile add a couple tablespoons of oil into a wok or pan along with whites of  the spring onions, garlic, ginger and chopped carrots.

Stir fry for about 1-2 mins

Add brocolli and stir fry for another 1 minute.

Then add sliced egg, greens of spring onions and tofu.

Add fish sauce, soy sauce, tomato sauce and chilli sauce.

Taste for seasoning. If you like it sweetier/tangier you may need to add more tomato sauce and vice versa.

Mix together and add noodles at the end. Stir in after heat is turned off so they dont go mushy.

Enjoy!

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