VEGETABLE STIR-FRY NOODLES WITH MARINATED TOFU
This vegetable stir-fry noodles satisfies you hungry stomach with full of veggies and delicious marinated tofu!
Ingredients
For marinating the tofu
- 300 g firm tofu drained
- 1 tbsp Soy sauce
- 1 tsp Golden syrup
- 1 tsp Garlic puree
For the rest
- 200 g Dry noodles I used 4 nests of Blue Dragon whole wheat noodles
- 3 cloves Fresh garlic minced
- 1 tsp Fresh ginger minced
- 1 Onion chopped
- 1 Carrot chopped
- 1/2 Green pepper chopped
- 5 Button mushrooms sliced
- 1/4 head Cauliflower chopped
- 4 stalks Spring Onion chipped into small pieces
- 1/4 tsp Chilli powder
- 2 tbsp Soy sauce
- 1 tbsp Tahini
- Salt and pepper for seasoning
Instructions
To cook the tofu
- Mix the soy sauce, golden syrup and garlic puree together to make the marinate sauce in a bowl
- Chop the tofu into 2-3cm squares and put in the sauce, leave to marinate for one hour.
- When the tofu is marinated, cook in a frying pan with a bit of oil until golden brown and crispy. Transfer to a bowl and set aside. Keep the frying pan unwashed.
To cook the rest
- Now cook the dry noodles according to the instructions on the package. when it’s done, drain and set aside.
- Using the same frying pan, heat a little amount of oil and add the garlic and ginger until fragrant.
- Add other vegetables and stir fry them until cooked. Add the chilli powder in between.
- Mix the soy sauce and tahini together in a bowl and pour over the vegetables that are still cooking in the pan and mix well, don’t turn off the heat yet.
- Add the tofu and the spring onion and cook for about a minute, then mix in the noodles. Season with the salt and pepper or a little bit more soy sauce.
Notes
*The leftover will keep in a covered container in the fridge up to 2 days.