Sweet & Sour Tofu & Vegetable Stir-Fry

“The crispy tofu and crunchy vegetables are an excellent combination in this stir-fry. Make sure you have everything prepped before you start cooking.”
serves 4-6
vegetarian & vegan friendly
Cooks in 20 mins
Difficulty quite moderate


350g medium rice noodles (Pad Thai)
40g macadamia nuts
4 spring onions, finely chopped (green part only)
2 small carrots, thinly sliced
1 medium red pepper, thinly sliced
1 small courgette, trimmed and thinly sliced
200g tenderstem broccoli, sliced on the diagonal into small pieces
2 tablespoons olive oil
400g firm tofu, drained and cut into bite-sized pieces
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon rice vinegar
200g tin pineapple chunks in natural juice, drained
Sea salt and freshly ground black pepper


Put the noodles in a large flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent them from sticking.
Heat a wok or non-stick frying pan over a medium heat. Tip in the macadamia nuts and dry cook until evenly toasted, tossing them regularly to ensure they don’t catch and burn. Tip on to a chopping board and leave to cool, then roughly chop. Set aside until needed.
Reheat the wok over a medium-high heat. Add half the oil, swirling up the sides. Using tongs, add the tofu. Season with a pinch of salt and plenty of pepper and then stir-fry for 3-4 minutes until cooked through and lightly browned. Transfer to a plate.
Wipe out the wok and reheat the wok over a medium heat. Add the rest of the oil, swirling up the sides. Tip in the spring onions and stir-fry for 30 seconds until sizzling. Add the carrots, red pepper, courgette and tenderstem broccoli and stir-fry for another 2-3 minutes until almost tender but still with some crunch.
Add the tofu and pineapple to the vegetable mixture and toss until well combined, then drizzle over the maple syrup, soy and vinegar and cook for 1-2 minutes, tossing until everything is evenly coated.
Divide the noodles between warmed bowls and spoon the sweet and sour vegetables on top. Scatter over the macadamia nuts to serve.

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