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Charlotte’s Tofu Stir-Fry

Charlotte Radcliffe RNutr


Serves: 2

Prep time: 45 mins

Cook time: 20 mins


1 pack extra firm smoked or plain tofu (chopped into cubes)

120 g whole wheat noodles (weight is the dried weight)

70 g baby corn (halved)

70 g sugar snap peas

70 g tenderstem broccoli

1 carrot (sliced into matchsticks)

3 tbsp cornflour

1 tbsp sesame oil


1 clove garlic (finely chopped or grated)

1 tsp ginger paste (or freshly grated ginger)

1/2 tsp crushed dried chillies

1 & 1/2 tbsp light soy

1 tbsp honey (or vegan alternative)

3 tbsp water


2 spring onions (thinly sliced)

1 red chilli (thinly sliced)

1-2 tsp sesame seeds

Veg Portions / Serving: 2


Kitchen Ninja

Charlotte Radcliffe, aka The Nutrition Consultant, shares a simple and tasty stir fry everyone can enjoy. If tofu isn’t your cup of tea, you can swap it for prawns, beef or chicken.


  • Check the instructions on the tofu packet before starting, some brands may require you to press the tofu before you start. We used no press tofu.
  • Place the tofu cubes, in one layer, into a bowl or container.
  • In a small bowl, add all the marinade ingredients and whisk together. Pour the marinade over the tofu, cover and pop into the fridge for 30-45 minutes, turning the tofu in between.
  • Whilst the tofu is marinating, if using dried noodles, cook as per the pack instructions and set aside. Prepare the vegetables, and garnish ready to go.
  • Once the tofu is ready, drain the marinade into a separate bowl and set aside.
  • Add the cornflour to a shallow bowl and evenly coat all the tofu pieces in the cornflour.
  • Heat the sesame oil in a wok on a high heat. Add the coated tofu pieces into the wok and fry the tofu until all sides are crispy and golden brown. This should take around 4-5 minutes.
  • Add the vegetables to the wok and fry for 1-2 minutes.
  • Add the remainder of the cornflour into the marinade and whisk together. Add this to the wok and cook everything for a further 2 minutes.
  • Add the cooked noodles to the wok, toss everything together (easiest using 2 wooden spoons), until warmed through.
  • Serve up the stir fry and garnish with the spring onion, chilli slices and sprinkle with sesame seeds. Enjoy!
  • Don’t fancy noodles? Switch up for some wholegrain rice.

Kids in the kitchen:

Get the kids making and pouring over the marinade, and let them help you plate up and garnish the stir-fry when it’s ready!

Charlotte Radcliffe RNutr

Charlotte Radcliffe is a registered nutritionist (RNutr) and director of The Nutrition Consultant Ltd. 

Having worked in the food industry for over 20 years, Charlotte has a unique combination of skills. She incorporates solid, evidence-based nutrition, communications and commercial expertise together with an in-depth understanding of food and ingredients. She has a strong food safety and technical background, and since qualifying as a nutritionist in 2007, she has performed many nutrition roles in the food industry (including working as Company Nutritionist for one of the world’s most recognised food brands).

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