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Rainbow tofu noodle stir-fry
This Rainbow Tofu Noodle Stir-fry is great for a quick and easy dinner and is packed with vitamin C. For vegans and gluten, wheat and dairy free diets.
A quick and easy dinner... plus it's packed with vitamin C-rich foods!
Gluten Free
Vegan
Easy
Serves 1 portion
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Nutrition: per serving
Calories
571kcalProtein
34gTotal fat
32gSaturates
3gFibre
6gCarbs
33gSugar
27gSalt
0gIngredients
- 2 spring onions, chopped
- ¼ tsp garlic, crushed
- Handful of broccoli florets
- ½ red pepper, deseeded and sliced
- 4-5 baby corn, halved lengthways
- Handful beansprouts
- 100g marinated tofu
- For the sauce:1 tbsp tamari or coconut amino sauce
1 tbsp peanut butter
Juice of ½ lime
2 tbsp sweet chilli sauce
Pinch of lo-salt and black pepper
Fresh coriander leaves, to serve
Method
1
Heat the sesame oil in a large non-stick pan then throw in the spring onion and garlic. Cook on medium-high heat for a few minutes, then stir in the broccoli, red pepper, and baby corn and continue to cook for 3-4 minutes, stirring continuously.
2
Whisk together the sauce ingredients then pour a little into the pan, cooking for a further 2-3 minutes.
3
Prepare the noodles according to packet instructions, drain then add to the pan along with the beansprouts, tofu, and remaining sauce.
4
Heat through for 2-3 more minutes, sprinkle over some fresh coriander then serve.
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