Ingredients
12 total- 1 tbsp of sesame oil
- 4 tsp of sesame seeds, toasted
- 280 g of firm tofu, cut into 2cm cubes
- 2 tbsp of cornflour
- 2 tsp of marmite
- 3 tsp of soy sauce
- 1 tbsp of agave syrup
- 0.25 tsps of garlic salt (optional)
- 1 tbsp of vegetable oil, for frying
- 150 g of tenderstem® broccol, finely sliced lengthwise
- 100 g of sugar snap peas
- 600 g of straight to wok noodles (optional)
Method
3 stepsStep 1
Gently coat the tofu in the cornflour and set aside. Mix together the Marmite, soy sauce, sesame oil and agave – season with salt, or add a pinch of garlic salt. Set aside.
Step 2
Heat a little oil in a wok or large frying pan and fry the tofu for 5 mins, or until slightly golden and crispy, turning so that it colours on all sides.
Step 3
Add the Marmite mixture and stir to coat the tofu. Let the sauce bubble, add the Tenderstem® and sugar snap peas and cook for 3 mins. Add the noodles or rice to heat through, sprinkle with toasted sesame seeds, and serve.