INGREDIENTS 300g firm tofu, cut into 2cm pieces 1 tablespoon sriracha or chilli sauce 1/3 cup (80ml) salt-reduced soy sauce 1 teaspoon sesame oil 270g soba noodles 1 tablespoon vegetable oil 1 brown onion, thinly sliced 1 bunch baby broccoli, halved lengthways 200g green beans, halved 1 long red chilli, thinly sliced (optional)
Step 1. Combine tofu, sriracha or chilli sauce, soy sauce and sesame oil in a bowl. Step 2. Cook the soba noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.
Step 3. Heat vegetable oil in a wok or large frying pan over high heat. Drain tofu, reserving the marinade. Cook the tofu, in 2 batches, for 2 mins or until golden. Transfer to a bowl. Add onion to the wok or pan. Stir-fry for 3 mins or until tender. Add baby broccoli and beans. Stir-fry for 2 mins or until tender.
Step 4. Return the tofu to the wok or pan with noodles and reserved marinade. Stir-fry until the mixture is heated through. Divide among serving bowls and sprinkle with chilli, if using.