VEGETABLE AND NOODLE STIR FRY WITH TOFU

Vegetable & Noodle Stir Fry with Tofu

This Vegetable and Noodle Stir Fry with Tofu is so quick and easy to make that you can whip it up in a few minutes on a weekday evening when time is running short. The sauce lasts for weeks in the fridge so I often make double or triple quantities to make sure I always have it ready. It’s very versatile as you can use it for stir fries, marinades or as a dipping sauce.

Vegetables for Stir Fry

VEGETABLES: Use whichever vegetables you have in the fridge - carrots, peppers, sweetcorn, mangetout, sugar snap peas, mushrooms, courgette (zucchini), baby corns are just examples.
SAUCE: The sauce uses soya or tamari, either will work fine.
TOFU: Extra firm tofu will probably not need to be pressed. If you are using a different tofu, check if it needs to be pressed to remove all the water before you bake it.

All in all a dish you can have on the table in 15 minutes, irregardless if you are cooking for 2 ior for 6.

Yield: 2

Author: Beatrice Caffrey | The Nourished Bowl

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Easiest Vegetable & Noodle Stir Fry with Tofu

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

Stir Fry Sauce

• 1/4 cup tamari or soya sauce
• 1/4 cup water
• 2 tbsp vinegar
• 2 tbsp dark brown sugar
• 2 tbsp tomato puree

Stir Fry

• 1 packet of extra firm tofu
• 3 spring onions
• 2cm fresh ginger
• 1 garlic clove
• 2 medium carrots
• 1 red pepper
• 1 yellow pepper (or other stiry fry vegetables such as mangetout and babycorn)
• 2 portions of wholewheat noodles
• 1 tbsp sesame oil
• Peanuts (or cashews)
• 1 lime
• Handful of coriander

Instructions

Stir Fry Sauce

1. Mix all ingredients together in a bowl or a jar. The sauce will keep in a sealed jar in the fridge for several weeks.

Tofu

1. Heat the oven to 200C/400F.
2. Cut the tofu into cubes, toss in 2 tablespoons of the stir fry sauce.
3. Place the cubes on a lined baking sheet and bake in the oven for 12 minutes.

Stir Fry

1. Prepare the noodles according to instructions and set aside.
2. Chop the spring onions, ginger and garlic.
3. Heat a pan and add a teaspoon of oil. Fry the spring onions, ginger and garlic.
4. During that time, chop the vegetables. Add to the pan and fry for 3-4 minutes. Add 2 tablespoons of the stir fry sauce and continue to fry for another minute or so.
5. Add the noodles and the sesame oil. Mix everything together and set aside.
6. While the vegetables are frying, quickly roast the peanuts in a hot pan for a minute, then chop them up.
7. Serve the vegetables and noodles in a bowl, place a few tofu pieces on top, sprinkle with some peanuts and chopped coriander on top. Serve with a lime wedge on the side.

Notes:

• You might have some of the sauce leftover, store it in a jar in the fridge. It is great to have on hand for stir fries or as a dipping sauce.
• Noodles can just as well be replaced with cooked rice or other grains.
• To make this recipe even easier, use a bag of chopped stir-fry vegetables.
• This stir fry is a great dish to make if you are cooking for vegans/vegetarians and omnivores at the same time as you can add tofu or other proteins to it.
• VEGETABLES: Use whichever vegetables you have in the fridge - carrots, peppers, sweetcorn, mangetout, sugar snap peas, mushrooms, courgette (zucchini), baby corns are just examples.
• SAUCE: The sauce uses soya or tamari, either will work fine.
• TOFU: Extra firm tofu will probably not need to be pressed. If you are using a different tofu, check if it needs to be pressed to remove all the water before you bake it.

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