Vegetarian- Max La Manna Tofu Noodle Stir Fry

2021-04-18T14:12:45

Ingredients:

• 2 packages (~800 g) firm tofu, cubed (replace tofu with chickpeas, tempeh or mushrooms)
• 4 tbsp cornflour/ cornstarch
• 2-3 tbsp oil
• Sauce:
• 4 tbsp soy sauce/ tamari
• 4 tsp sesame oil
• 4 tsp rice vinegar
• 4 tsp maple syrup or brown sugar
• 2 tbsp fresh ginger or 1/4 tsp dried
• 2 tbsp peanut butter (optional tahini or seed butter)
• Noodles:
• 3 blocks of tofu noodles
• 1-2 tsp baking soda (optional - for eggy noodles)
• Peas
• Broccoli
• mushrooms
• peppers
• cabbage
• tiny corns
• water chestnuts

Instructions:

1. In a large bowl or sealed container, add the tofu and cornflour. Shake or mix the cornflour to cover the tofu. In a frying pan on medium high heat add some oil and once the oil is hot, add the tofu. Fry the tofu for 2 minutes on each side constantly keeping an eye on the tofu so that it doesn’t burn. Meanwhile, bring water to a boil then add your noodles. Cook the noodles according to the packet’s instructions. Drain the noodles then remove the frying pan off the heat and add the noodles with the tofu. 💥For “Eggy” noodles, add 1-2 tsp of baking soda when cooking the noodles - you can even do this with spaghetti! Next, make the sauce, pour over and mix with the noodles and tofu. 💥You can add extra veg once the tofu is crispy like spinach, peas, broccoli, mushrooms, peppers. To my plate I added ribboned carrot, the tofu and noodle stir-fry, toasted peanuts, fresh coriander/ cilantro and pickled red onion.