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meat-free, full of flavor

Crispy tofu, broccoli and rice noodle stir-fry

An everyday dish for 2, ready in 30 minutes, around $3.03 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $3.03a serving
693kcalper serving
31gof protein
VegetarianIn season in OctoberFreezes well
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Crispy tofu, broccoli and rice noodle stir-fry, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Heat the water

    Fill the saucepan with water, add a pinch of salt and bring to a boil over high heat.

  2. Prep the tofu and veggies

    Cut the tofu into 2 cm cubes and pat them dry with paper towels. Break the 300 g of broccoli into small florets, mince the 2 garlic cloves and grate or mince the 10 g of ginger.

    Tip · Dry the tofu well with paper towels before cooking it: that's what makes it crispy instead of soggy.

  3. Cook the broccoli and noodles

    First drop the broccoli florets into the boiling water for 2 min, then add the rice noodles and cook for 3 more min, or according to the package. Drain everything and save a small glass of the cooking water.

  4. Brown the tofu

    Heat half the olive oil in the wok over high heat. Brown the tofu cubes for 6 to 8 min, flipping them now and then, season with salt and pepper, then move them to the bowl.

    Tip · Don't move the tofu too early: let it stick for 2 min so it forms a crust, it'll release on its own.

  5. Bloom the garlic and ginger

    Pour the rest of the olive oil into the wok over medium heat. Sauté the garlic and ginger for 30 seconds, stirring, without letting them brown.

  6. Stir-fry the broccoli and noodles

    Add the broccoli and drained noodles, then pour in the 3 tbsp of soy sauce. Stir-fry for 2 min over high heat, with a little cooking water if it sticks.

  7. Add the tofu back and serve

    Put the tofu back in the wok, drizzle with the sesame oil, add pepper and toss for 1 min to heat everything through. Taste and adjust the salt if needed.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 693 kcal. 51% comes from carbs, 18% from protein and 27% from fat.

89 gCarbs
31 gProtein
21 gFat
Per serving (the dish for 2, divided by 2)
Energy693 kcal
Protein30.7 g
Carbs88.9 g
of which sugars3.4 g
Fat21 g
of which saturated fat3.4 g
Fiber6.1 g
Salt3.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.03 a serving, adding up the average prices of the ingredients you need to buy.

≈ $6.05for 2 people
≈ $3.03a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

Build my week

With the same ingredients

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