Crispy quinoa tofu and black bean stir-fry

Serves: 4

Time to make: 30 mins

Ingredients

450g firm tofu, drained
¹⁄³ cup cornflourcornstarchX
1 egg
½ cup panko crumbs
¼ cup tricolour quinoa
¼ cup sesame seeds
3 tablespoons black bean sauce
2 cloves garlic, crushed
3cm piece ginger, minced
2 tablespoons honey
1 lime, juice
300g mixed mushrooms, trimmed
½ bunch spring onions, cut into
3cm batons, some reserved for garnish
1 large broccoli head, cut into florets, blanched
440g ready-to-eat udon noodles

Instructions

Stay Awake

1 Cut tofu into 2-3cm cubes. In 2 separate bowls, place cornflour and lightly beaten egg. In another bowl, combine panko, quinoa and sesame seeds. Dust tofu cubes in flour, coat in egg and toss through sesame crumb.

2 In a large wok, heat 2 tablespoons of oil over medium heat. Cook tofu in batches, turning often, for 4-5 minutes until golden on all sides. Drain on a paper-towel lined plate.

3 In a small bowl, mix black bean sauce, garlic, ginger, honey, lime juice and ¼ cup of water.

4 Add mushrooms, spring onions and broccoli to wok and stir-fry for 3 minutes. Add sauce mixture and noodles. Cook for 5 minutes until well coated. Serve noodles with tofu and extra spring onion.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2750 kJ

Protein 35 g

Total fat 17.4 g

Saturated fat 2.7 g

Carbohydrates 82 g

Sugar 19 g

Dietary fibre 13 g

Sodium 1032 mg

Calcium 445 mg

Iron 7.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2024

One comment on Crispy quinoa tofu and black bean stir-fry

25266956 August 27, 2024 at 7:39 am #

Yum! Even my meat eating husband loved it.
Didn’t have black bean sauce in my small supermarket so used hoisin sauce instead. Next time might use miso in place of water.

Log in to Reply