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Chilli & garlic tofu stir-fry

Chilli & garlic tofu stir-fry


This vegan stir fry can be whizzed up in only 10 minutes

  • Feeds 3 Feeds 3
  • Ready in 10 minutes

Each serving contains

  • Energy
    1905kj 454kcal
  • Fat
    Med 28%
  • Saturates
    Low 14%
  • Sugar
    Low 18%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 47g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp rapeseed oil
  • 280g tofu, cut into cubes
  • 2 tbsp reduced salt soy sauce
  • 2 garlic cloves, chopped
  • 1 tbsp grated fresh ginger
  • 320g pack Co-op mixed vegetable stir fry
  • 120g Co-op sweet chilli & garlic stir fry sauce
  • 2 x 150g packs straight-to-wok medium noodles
  • 1 spring onion, sliced
  • 50g Co-op dry roasted peanuts, roughly chopped
  • lime wedges, to serve


  1. Add the oil to a wok or a large frying pan and fry the tofu over a medium heat for 4-5 mins, turning regularly, until starting to crisp up
  2. Pour in the soy, garlic and ginger, then cook for a further minute
  3. Stir in the mixed vegetables until coated, then add the chilli and garlic sauce and cook for a further 2 mins, until just starting to soften
  4. Add the wok noodles and heat until cooked through
  5. Serve topped with the spring onion and chopped peanuts

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