• Jonny

Quick Tofu Stir-fry - Recipe

Makes: 4 Servings | Prep time: 5 minutes | Cook time: 15 minutes


2 nests of noodles (rice / wholewheat)

1 Broccoli, chopped into small florets

1 Courgette, chopped into short strips

Handful of flat beans, chopped about 1 cm long

Beetroot greens (optional), chopped around 5cm long

4 cloves of garlic, crushed

1 tablespoon of sesame oil

1 tablespoon of soy sauce

Water for cooking noodles and adding to wok

Ground cashew for seasoning (optional)

1 Wok

1 Saucepan

1) Put the oil into the wok on a low heat and add the tofu, stirring regularly to prevent sticking

2) Keep frying the tofu until it starts to go slightly brown and crisp

3) add the soy sauce to the wok and carry on frying the tofu in it until it has absorbed some of the soy sauce

4) Then add the broccoli and some water (enough water to prevent the tofu sticking to the pan and to create steam. Cover the wok to allow the broccoli to cook for a bit until slightly tender

5) Add the beans and courgettes to the wok and continue cooking for a few minutes until they start to go tender

6) Add the beetroot greens and start cooking the noodles in the saucepan

7) After a few minutes, when the noddles are cooked, drain and add to wok

8) Add the garlic to the wok and cook for a few minutes longer

9) Once the water has evaporated, serve into a bowl and season with ground cashew


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