Hoison Tofu Stir Fry

Soft, chewy, and that beloved pretzel flavour.

4.4/5

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Ingredients
  • 1 block of Tofu I used Cauldron
  • 280 g Bell Peppers about 2 individual ones
  • 280 g Carrots
  • 280 g Broccoli
  • 150 Pak Choi
  • 150 Sugar Snap Peas
  • 150 g Shitake Mushrooms
  • 600 g Straight to Wok Noodles make sure they're egg free
  • 260 g Brown Onions 1 and a half
  • 7 Garlic Cloves
  • 1 cup Vegetable Stock
  • 1/2 cup Orange Juice
  • 1 Tbsp Ginger
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tsp Chicken Seasoning
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 3 Tbsp Tamari Soy Sauce
  • 6 Tbsp Hoison Sauce
  • 4 Tbsp Sweet Chilli Sauce
  • 1 Tsp White Wine Vinegar
Instructions
  • Press your tofu with a tofu press, or place your tofu on a clean tea towel, cover with another tea towel and then place something heavy on top to help drain the water.
  • Slice up all of your vegetables. You can decide how to chop them based off of your own preference.
  • Mince your garlic and ginger.
  • Take your tofu and slice into bite size pieces. Place into a container and add the garlic powder, onion powder, chicken seasoning and half the pepper and salt. Shake until all pieces are covered.
  • Add the tofu to an oiled baking sheet and bake for 20-30 minutes on the highest heat. (My oven is 20 degrees less than it should be so it may be a good idea to turn the heat down slightly)
  • Get the largest frying pan you have and place onto a medium heat, with a tbsp of oil.
  • Add your garlic and ginger and let cook for a minute, be sure not to let it burn.
  • Next, add you onions and fry until translucent.
  • Add the rest of your vegetables and fry for a few minutes.
  • Add in your stock and orange juice and cook for around 5 minutes.
  • Add in your noodles and the rest of the ingredients.
  • Take out your tofu when done and add.
  • Mix together and let sit for a minute or two. Just to allow the tofu and noodles to soak up all of the sauce.
  • Devour
Test this should be fine then

Want to se how I make it? Click the video and 
bask in my severely limited wisdom.

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