This easy recipe is a fast dinner recipe, perfect to use leftover veggies
Vegan Gluten-Free Noodle & Tofu Stir-Fry
Fast weekday recipe, a sweet and spicy noodle stir-fry. You can use leftover veggies or frozen veggies if you need. I also like to use red cabbage and capsicum
Ingredients
- 1/2 onion or 1 shallot sliced in small pieces
- sesame oil and oil
- 1 clove of garlic, crushed
- small piece of ginger (1cm), grated
- 2 green onions, cut in small pieces – white/light green separate from the green (used for garnish)
- 4 tablespoons of gluten-free soy sauce or tamari
- 1.5 tablespoons of sambal asli (chili garlic sauce – ensure vegan)
- 3 tablespoons of lime juice
- 3 tablespoons of brown sugar
- vegetables : broccoli, asian greens, carrot (you can use cabbage, capsicum, etc) already cooked or lightly steamed
- rice noodles (thai style) – 1/2 paquet
- 250g firm tofu – pressed and cut in small pieces
- sesame seeds, chili, crushed peanuts, to serve (optional)
Directions
- Bring water to the boil in a large saucepan. Add the noodles and cook according to the instructions, until “just cooked” – do not overcook. Drain and reserve the noodles.
- Heat up a dash of oil in a large pan and add the onion or shallot to the pan and fry until brown and crispy. Remove from the pan, and reserve on absorbing paper to remove some oil.
- In the pan, add a teaspoon of sesame oil, and tofu, the crushed garlic and ginger as well as the white from the green onion. Fry on medium heat for one to two minutes.
- Add soy sauce, chili sauce, lime and brown sugar and cook until the liquid will reduce and become a bit thicker. Reduce the heat to low.
- Add the veggies and the noodles and mix well.
- Serve hot, with extra ginger, sesame seeds, chili, the grilled onion and crushed peanuts. Enjoy!
I am just a regular cook who enjoys simple and tasty food. My blog has no long stories about myself, just the recipes ;)