Vegetable Stir-Fry with Tofu and Brown Rice Noodles

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

serves 4

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

Method:

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!