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tofu stir-fry recipe

Tofu Stir-Fry Recipe

This dish keeps well in an air-tight container for the next day's lunch if you make too much. It also microwaves petty well too.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 2
Calories 500 kcal

Equipment

  • Large wok or frying pan
  • Another smaller frying pan
  • Medium sized saucepan
  • Wooden spoon

Ingredients
  

  • 200 grams firm block tofu
  • 3 large handfuls beansprouts
  • 2 carrots cut into thin strips or use a vegetable peeler to make them
  • 1 large courgette cut into thin slices
  • 2 nests of buckwheat ramen or brown rice noodles (or, enough for 2 portions)
  • 2 handfuls of edamame beans frozen or fresh (optional)
  • 1 very thinly sliced large white onion
  • 1 green round cabbage ((if you can't get this, then use either white cabbage, sweetheart, or savoy). You will need to slice this as thinly as possible for the effect you want in this dish)
  • 7 cloves fresh crushed garlic
  • 1 red thinly sliced chili pepper (or chili flakes to taste)
  • 3-4 tbsp tamari sauce
  • 2 tsp x tsp of coconut OR, sesame or peanut oil (you can use water if you are oil free, but it will affect the taste and texture)
  • 1 tbsp ginger powder
  • Cracked black pepper
  • 2 tbsp Sesame seeds to top optional
  • 4 thinly sliced spring onions to serve

Instructions
 

  • Start off by preparing your tofu ready to go. Take it out of the packaging, and whilst still in it's block form gently squeeze of excess water over the kitchen sink. Don't go too far with this or it will end up too dry and salty, just squeeze lightly.
  • Chop your tofu into around 12 bite size pieces and add to a pre-heated non-stick frying pan. No need for oil as we want to dry fry slowly. Once in the pan, add a splash of tamari all over your tofu pieces and a sprinkle of ginger powder.
  • Dry fry slowly, turn, and do the same on the other side until golden brown all over.
  • Meanwhile, start prepping and cooking your veggies, garlic, chili peppers, and noodles. Get your noodles on to cook as per packet instructions, then start heating up a very large wok with your oil or water.
  • Add about 3 x tbsp of tamari to the hot pan just before you add your veggies because you don't want it to burn. Tamari does not taste good burnt!
  • Once you tamari has come up to temperature, add your thinly sliced onions and very thinly sliced cabbage and fry for about 5 minutes. You will need to add splashes of hot water as you go to prevent sticking and burning. However, you do want a little browning on the this for the authentic Chow Mean type flavour we are looking for in this dish. As you are cooking, don't stir the whole time and leave the bottom to brown a little. Doing your cabbage and onions like this first may seem strange, but it really works with the end result.
  • Now add the rest of your veggies, sliced chili, cracked, black pepper and lots of ginger powder. You want about 1 x tablespoon at least (do not add your garlic yet).
  • Stir-fry stirring continuously for about 4-5 minutes. You want your vegetables to be more al dente for this next part. You may need to add more hot water and tamari to prevent sticking, but literally just dashes at a time. You want this dish to not be dry, but with a tiny little bit of sauce in the bottom, but be very careful not to over wet it or you'll lose all the flavours that should be sticking to your vegetables.
  • Add your crushed garlic just before the end of cooking time. The reason for this is because it not only keeps it super "fresh" tasting, but also you will keep all of the garlic's nutritional value in it. It's a great anti viral and anti bacterial herb with a zillion great qualities, so capatalise on that!
  • Hopefully, you've been keeping an eye on your noodles and they are ready to add straight into your wok. Don't over-cook them as the last thing you want is sloppy noodles in this dish. Just toss through to heat, adjust flavourings if you need to, and split between your two heated bowls.
  • Finish by sprinkling with sesame seeds, chopped spring onion slices, a dash more tamari, and your pre-made tofu chunks (the reason we add the tofu last (and not into the frying process) is to keep it as crispy as possible and to stop it breaking up.

Video

Keyword easy, tofu stir-fry, vegan, whole foods plant based