Vegan Sesame, Tofu & Vegetable Stir Fry

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1


  • 1 serving rice noodles
  • 2 spring onions washed and chopped
  • 1 sweet red pepper washed, seeds removed and chopped
  • 1 cup broccoli florets washed and broken in to smaller pieces
  • 1 carrot washed and shaved in to long pieces using a vegetable peeler
  • 1 courgette washed and shaved in to long pieces using a vegetable peeler
  • 1 cup fresh spinach leaves rinsed
  • 1 savoy cabbage leaf stem removed, washed and cut in to thin strips
  • 100 g firm tofu press to removed liqued. Chop in to square chunks
  • 1 tsp coconut oil


  • 1 clove garlic minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 0.5 tsp sweet smoked paprika
  • 1/4 cup tamari
  • 1/4 cup sesame seeds
  • 1 tbsp sesame oil
  • pinch salt & pepper


  • Bring a pan of water to the boil and add the rice noodles.
  • Simmer for 8-10mins or as per packet instructions.
  • Drain and set to one side.
  • In a large wok, add coconut oil, minced garlic & spring onions, turn up the heat and cook for 1-2 mins, quickly add the remaining ingredients. (excluding the rice noodles).
  • Heat through and turn continuously.
  • After just a few mins, add the rice noodles, combine.
  • Plate and sprinkle with extra sesame seeds if desired.
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