This Vegan tofu stir-fry is full of protein and is a quick throw together meal when you are short of time.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
4 tablespoons low sodium soy sauce
2 tablespoons water
The juice of 1 lime - (or the juice of 1/2 lemon)
1 tablespoon freshly grated ginger - (or 1 teaspoon ginger powder)
5 oz udon noodles - (or any other type of Asian noodles
5 oz firm tofu
1 tablespoon oil - (sesame oil or any other vegetable oil)
2 garlic cloves - minced
2 cups Broccoli - (or any other veggies.)
2 medium carrots - (or any other veggies.)
1 red bell pepper - (or any other veggies.)
1/2 teaspoon chopped fresh chili - (or 1/4 tsp dry chili flakes)
Mix all the sauce ingredients in a small bowl.
Wash and chop the veggies and cut the tofu into small cubes.
Soak the noodles in hot water, following the packet directions, then drain.
Mix the tofu with half of the sauce. In a large pan or wok, heat 1 tablespoon of sesame oil over high heat. Cook the tofu on all sides until golden brown and crisp for 3-4 minutes each side. Remove from the pan.
In the same pan or wok, add the minced garlic cloves and chili and cook for 30 seconds. Then add carrots, bell peppers and broccoli and cook for 2-3 minutes. Then add any other veggies and green leaves and cook for another 2 minutes.
Add the cooked noodles and the remaining sauce. Toss well for a couple of minutes.
Sprinkle the noodles with sesame seeds.