Make this recipe when you can't decide what to make for dinner; it will please both the pasta lovers in the house as well as those craving greens and what might be described as 'healthier fare'. I don't know why I've never thought to combine pasta with stir-fry before, but a few recent Instagram posts by fellow food blogger Sarah from Well and Full (who also shared a pasta stir-fry recipe!) helped the dots to connect in a way that struck me dumb. I could not get the idea out of my head for a few days - I knew I had to make it. This meal truly is the best of two very delicious food worlds!
The sauce is an easier, pared down version of this popular Stir-Fry Sauce I posted a few years back. I stumbled upon this simple concoction when searching for a sauce to cook Gai-Lan in. I love its basic nature and despite the minimal ingredient list, it has all I want in a sauce like this. For this version, I used a hearty whole grain pasta, but you could use virtually any pasta shape here with good results. The recipe below will feed two very hungry people, or realistically 3-4 for a smaller portion. The leftovers will keep easily for a few days and will re-heat well too. Enjoy!
30 Minute Broccoli Tofu Pasta Stir-Fry300 grams of dry pasta of choice
2-3 tbsp sesame oil for cooking, divided
1 tbsp soy sauce
400 grams firm Tofu, cubed
5 cups chopped broccoli crowns
2-3 sliced scallions for garnish
Stir-fry Sauce3 tbsp Mirin
3 tbsp soy sauce
1 tbsp sesame oil
pinch chili flakes
1 tsp cornstarch
2 tbsp water
First, pre-cook the dry pasta according to package directions. Once it's cooked, drain and set aside in the colander while you cook the rest of the ingredients. Combine the ingredients for the sauce by combining the Mirin, soy sauce, sesame oil, and chilli flakes. Stir the cornstarch into the water with a fork in a separate small bowl and add to the sauce.
Begin by cooking the tofu. Heat a wok and add a tbsp of sesame oil. When the oil is hot, add the tofu and the soy sauce. Cook, on high heat, stirring here and there for 5 minutes, until all sides are evenly browned. Once the tofu is ready, set aside in a small bowl. With a paper towel, quickly wipe the wok of any tofu debris and return the wok to high heat. Add another splash of sesame oil and the prepared broccoli. Sprinkle the broccoli lightly with fine salt and cook, stirring frequently until the broccoli is starting to turn a deep green and char here and there from the high heat cooking (about 3-5 minutes). Feel free to add more sesame oil to the wok while the broccoli cooks if you feel it needs it. Once the broccoli looks properly cooked, stir in the cooked pasta and tofu and mix well. Keeping the heat high, give the sauce mixture a quick stir and add to the mixture in the wok. Stir from the bottom to ensure the sauce is well incorporated and cook a further 3-4 minutes (stirring pretty much the whole time) until the mixture is piping hot, and the sauce has thickened and is coating the mixture. Serve with extra soy sauce, slived green onions, and a hot sauce of your choice.