Vegan Sesame, Tofu & Vegetable Stir Fry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 1
Author: Joanne
Ingredients
  • 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
Spices
  • 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
Instructions
  1. Bring a pan of water to the boil and add the rice noodles.

  2. Simmer for 8-10mins or as per packet instructions.

  3. Drain and set to one side.

  4. 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).

  5. Heat through and turn continuously.

  6. After just a few mins, add the rice noodles, combine.

  7. Plate and sprinkle with extra sesame seeds if desired.