When you want to see all the colours of your vegetables, you can't go past a great stir-fry. You can add the vegetables you have on hand and top it with some fried up nuts at the end to make it your own.
vegan, dairy-free, nut-free, gluten-free
Ingredients: 350g firm tofu, cubed
2 Tbsp olive oil for frying
2 cloves garlic, crushed
2 cm ginger, grated
1/2 cup tamari
1 tsp sesame oil
2 Tbsp honey
1 tsp turmeric
1/2 - 1tsp Massel Chicken-Style stock powder
1/2 cup water
1 Tbsp arrowroot flour
1 bunch broccolini, chopped
1 carrot, cut into matchsticks
250g mung beans
1/4 head of red cabbage, shredded
1 capsicum, sliced
1 onion, cut into wedges/slices
2 spring onions, sliced on an angle
2 bok choy, sliced
4 mushrooms, sliced
255g packet of dry brown rice noodles
Step 1 - Heat 1 tbsp olive oil in a large frypan and toss in the tofu. Fry turn until golden and crispy. Scoop it out of the pan and place in a bowl. While it is still warm, sprinkle on 1 Tbsp tamari and the 1st Tbsp honey and toss to coat the tofu. Set aside.
Step 2 - Place the garlic, ginger, tamari, sesame oil, the other Tbsp honey, turmeric, stock powder, water and arrowroot powder into a bowl and mix well.
Step 3 - Boil the noodles as per the packet instructions.
Step 4 - In the fry pan, add the vegetables and stir-fry for a minute then add the sauce. Continue to stir-fry and allow the sauce to thicken - it takes about 3 mins. Toss the tofu back through the vegetables and sauce and then serve with the noodles. Enjoy!