Quick and easy tofu stir fry

Feb 26

This is another of my go-to recipes; it is quick, healthy, delicious, and the kids like it. Plus, you can tweak it to suit whatever veggies you have, so it’s a great option for using bits and bobs that have been in the fridge for a while (hello, half cabbage…).

Ingredients

1 block tofu

1 tbsp cornflour

1 tsp salt

2 garlic cloves, minced or crushed

1 red bell pepper, sliced thinly

2 carrots, diced

other veggies of choice: thinly sliced cabbage, broccoli florets, sugar snap peas… (optional)

2 tbsp soy sauce

1 tbsp toasted sesame oil

1 tbsp maple syrup

1 tbsp lime juice

250g udon noodles

Toppings (optional): coriander, peanuts, chilli flakes, sesame seeds…

Preparation

Cut the tofu into cubes, put it in a bowl and add the cornflour and salt. Mix - you can also put everything in a container with a lid and shake everything.

Heat 1 tbsp oil in a deep-sided frying pan or wok, add the tofu and cook for 5 minutes, stirring regularly - until the tofu gets golden and slightly crispy. Put aside.

In the same pan, fry all your veggies and the garlic for 5 minutes.

Meanwhile, cook the noodles according to the instructions, then drain, reserving a couple tablespoons of the cooking water.

Prepare the sauce: in a bowl, mix the soy sauce, toasted sesame oil, maple syrup and lime juice.

Once the veggies are cooked, add the noodles, tofu and sauce to the pan. Put back on the heat for a couple of minutes.

Garnish with your toppings of choice

Enjoy!

quickdinner