So this is a great way to get all those important veggies in but keeping them fresh and crunchy. We can often stick to boiling veg over the winter period, but why not try to bring the spring with something a little fresher? This dish is vegan too!
I love tofu as a replacement for meat. I prefer smoked to regular as it already has flavour running through it without the need to marinate; so in this recipe we will be using smoked but it is entirely up to you.
Super Simple Stirfry
- 200g cauldron smoked tofu
- 2 nests of vermicelli noodles, you can use any noodle but these really work for me
- 1 tbsp oil of your choice, sesame has a particularly lovely nutty flavour that goes great with this dish
- 1 Pak Choi/ Chinese cabbage, you can cut the leaves in halves if you want smaller pieces
- Green beans, chopped
- 2 large handfuls of petit pois peas, they’re smaller and sweeter than regular garden peas so I prefer these – but all peas are god’s food – hands down my favourite!
- A large handful of sweet corn
- 3 spring onions, chopped
- 1 red pepper, sliced
- 100g Broccoli florets
- 1 red onion, sliced rather than diced, think half rings
- 1/2 a lime
- Shredded crispy seaweed a.k.a lettuce in disguise, this adds a gorgeous Asian flavour to the dish, garnish
- Soya sauce
- Sweet chilli sauce
- Finely chopped ginger, about 1.5 tsp
- Pressed garlic, about 3 cloves
- Sliced red chilli to garnish, de-seeded if like me that’s too much heat!
- Chopped coriander to garnish
- In a wok, fry off the onion, ginger and garlic in the oil of your choice – until onions are nice and soft and have some golden colour to them.
- Then add the tofu and pepper until the pepper has softened and then add the rest of the veggies. If the peas/ sweet corn are frozen then add them before the rest so they have time to heat through.
- Squeeze the 1/2 lime into the mix, I find half is just the right addition of zesty flavour. Tip Save the rest to freshen up leftover stirfry if you have it the next day!
- Toss the veg and tofu to make sure they’re getting a good mix of heat and nothing is sticking together. Whilst that’s occurring, stick the kettle on ready to cook the noodles. They take 3 minutes so can be left till last.
- Once the noodles are cooked, combine with the veg & tofu medley and make sure they are all mixed with themselves.
- Grab 2 big bowls and fill with the vegan goodies. Add the sweet chilli sauce and soya sauce to taste (I usually add a big dollop of each) and twirl with chopsticks or a fork amongst the food. Then add your coriander, seaweed and chilli to garnish.
All set, enjoy your veggie feast!
If you have a go, comment below and let me know how it goes. You can go mad with adding vegetable goodness so let me know if you try anything wild and wacky and if it works!