Tofu vegetable stir fry
Here's a meal if you want to go to bed feeling comfortably full. I need these kinds of meals because I'm such a snacky person that if I'm not busting my pants from fullness, I'll keep snacking all night long.
I had to use what was left in my fridge before they went bad, but I only ever buy ingredients I love so even if they were just bought, I'd still use the same ingredients for this recipe.
Prep time: 15mins
Cooking time: 15 mins
Serves: 2
Ingredients
200g firm tofu, diced
1/2 large zucchini, diced
4 large oyster mushrooms, diced
1 spring onion, sliced finely
2 cloves of garlic, crushed
1 tbsp soy sauce
1 tsp sesame oil
2cm ginger, smashed
1/4 hot water
2 tbsp corn starch
1 packet hydrated shirataki noodles
1 tsp sesame seeds
1 tbsp olive oil
Chili to taste
Method
Combine the soy sauce, sesame oil, water and ginger in a container and let steep.
Dice your firm tofu into bite size cubes, then pat with a paper towel to get them as dry as possible.
Place the tofu into a bowl with the corn starch and ensure all pieces are dusted evenly. Set aside.
Place your diced mushrooms, zucchini and spring onion into a fry pan with the olive oil, and stir fry until just beginning to get tender.
Add the garlic until fragrant, followed by the tofu and sesame seeds.
Remove the ginger from your sauce mixture, then pour 1/2 the sauce into the fry pan. You want to add this in stages so it covers all the ingredients but doesn't become soupy. Adjust as needed.
Turn the heat off and add in the shirataki noodles. The residual heat from the stir fry will be all you need to make the noodles hot.
Serve with chopped chili on top.
Notes
Replace the tofu with chicken pieces or firm white fish if you don't like tofu.
Replace the shirataki noodles with egg noodles or udon noodles if you like...I only used shirataki as that's what was left in my fridge
Make sure your heat is on high when stir frying the vegetables so that they don't become wet and mushy. You can turn the heat down when you add the tofu.
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