Broccoli, Tofu & Soba Noodle Stirfry

A super yum Japanese-inspired stirfry with a tonne of nutrition. There is a fair bit of sugar in the sauce, which is what gives it that awesome flavoursome sweetness… but if you’d like to make it healthier, sub for some unrefined sugars, or remove the sugar and add an extra tbsp cornflour if you need to. IMO the secret to a good stirfry is making the sauce first, and making it nice and thick, so that it actually coats the noodles and veg instead of sinking to the bottom.

Stats – approx. cost $15, serves 4, takes 20 minutes and has a good serve each of protein, iron and calcium!! 😜😜


1/2 cup flaked almonds
350g firm tofu, cubed
1 head broccoli, chopped into florets
200g green beans, trimmed, halved
400g soba noodles (or rice noodles for GF)
Plenty of cracked pepper

2/3 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 tbsp rice wine vinegar
2 tbsp cornflour


Combine all sauce ingredients in a small saucepan and heat, whisking constantly, over medium heat until thickened and syrupy. Remove from heat and set aside.

In a wok over medium heat, fry almonds until golden and toasted. Transfer to a plate and set aside. Drizzle some olive oil into the wok and heat over medium-high heat, then add tofu and fry until golden. In the meantime, steam broccoli and beans together. Drain well then add to the tofu.

Cook soba noodles according to packet directions (usually about 2 mins in boiling water) then drain and add to tofu and veg with half the almonds. Toss with sauce until all well-coated, sprinkle with pepper and top with some extra flaked almonds. Serve straight away!


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