Stir-fry – it’s definitely one of my favourite meals to eat! It’s so quick to make, tastes so much better than a takeaway (not to mention healthier too!), and I absolutely love the bursts of garlic, ginger, lime and coriander against the crunchy veggies and crispy tofu dressed in salty tamari and sweet maple syrup! SO good!
The key to making any stir-fry is to;
- Ensure you have prepped all of your ingredients.
- Cut everything small so that it cooks evenly and quickly in the pan.
If you have everything prepped on your chopping board BEFORE you start to heat up the pan, it really helps to make cooking a stir-fry a breeze, making it a really great Saturday night meal (when you would rather be sat in front of the TV with your feet up than slaving behind the stove making a huge meal!)
If you chop everything in order of it going into the pan and line it up on your chopping board, you can easily add it to the pan in that order too – another little stir-frying life hack for you! 😉
Here’s what you will need;
- firm tofu
- coconut oil
- red onions
- root ginger
- sweet red pepper
- spring onions
- pure Maple syrup
- fresh lime juice
This recipe will feed 2 as a main meal or 4 as a smaller serving. It also tastes really good cold from the fridge so it makes for a good lunch on the go option too.
Asian Tofu Stir Fry with Rice Vermicelli Noodles & Quinoa
- 1 block firm tofu pressed and cubed small
- 3 TBSP cornflour
- 1 TBSP coconut oil
- 1 medium red onion finely sliced
- 4 cloves garlic peeled, chopped
- 2 inches root ginger peeled, grated
- 1 bunch coriander chopped
- 1 sweet red pepper finely chopped
- 1 head broccoli chopped small
- 2 carrots shaved thinly with a peeler
- 6 spring onions chopped
- 2 TBSP tamari
- 1 TBSP pure Maple syrup
- 1 fresh lime juice only
- seasoning - sea salt & ground black pepper
- 2 portions rice vermicelli noodles
- 1 cup cooked quinoa
Start by preparing all of the ingredients as shown above and line them up on a chopping board, ready for adding to the pan.
Boil the kettle with enough water to cover the rice vermicelli noodles. Place the noodles into a bowl and cover with the boiled water and a plate and leave to one side to soften.
Press the tofu until all of the excess liquid is removed. I use a tofu press for this but if you do not have one, press the tofu between a clean tea towel and some books for a few minutes. Chop the tofu into small, bite sized cubes.
Sprinkle half of the cornflour into a large plate, add the tofu then sprinkle on the remaining cornflour. Toss the tofu to coat in the flour.
Add the coconut oil to a large wok or frying pan and heat until melted.
Add the tofu and fry for about 8 minutes, tossing frequently until browned on all sides.
Next, add the red onions, garlic and ginger and combine with the tofu over a medium heat. Cook for 2 minutes.
Now add the shaved carrot, broccoli and spring onions and stir well to combine. Cook over a medium heat for about 3-4 minutes.
Add the coriander, tamari, pure maple syrup and lime juice to the pan.
Finally add the cooked quinoa and drained rice vermicelli noodles to the pan and use a spatula to combine everything together.
Season to taste and serve!