stir fry

Begin by pressing the tofu to firm it up for 30 mins. use a cloth to dry the block bit more and cut into strips, thoroughly rub in the cornflour and garlic powder into the strips and toss in a little oil.

Layout the tofu strips onto a lined metal baking tray and bake on a low oven (160) for about 40 mins. The low oven for longer will allow the tofu to dry out even more and make it less spongy.

While the tofu is cooking prepare all the vegetables. Slice the onions, mushrooms, red pepper, the baby sweetcorn and mange tout.

Begin by frying the onions and cashew nuts in a large wok for several minutes.

Add the mushrooms, peppers, baby sweetcorn and mange tout. stir and fry them until all the veg is all coloured.

While the wok is cooking the veg, make a sticky sauce. In another pan, put a mixture of a cold water and cornflour into the pan with a some rice wine, soy sauce, Agave nectar and sweet chilli sauce

Place over a heat and continually stir the sauce until the mixture thickens, add some more water if it becomes too thick.

Put a handful of raw bean sprouts into the wok and stir in.

Remove the tofu from the oven and put into the wok and stir, pour over the sticky sauce and stir.

Split the stir fry between two plates and sprinkle with sliced spring onions and sesame seeds. Serve with warmed Singapore noodles

stir fry
Print Recipe
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Tofu and Mushroom Stir fry with Singapore noodles

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Chinese, plant based, vegan
Keyword: Plant based, Vegan
Servings: 2 people

Ingredients

  • 1 block of firm tofu
  • 3 tsp corn flour with garlic granules mixed in
  • 1 bowl of mushrooms
  • 1 red pepper
  • 1 handful of baby sweet corm
  • 1 handful of mange tout
  • 3 sping onions
  • 1 handful of raw bean sprouts
  • 1 tbsp sesame seeds
  • 1 packet of singapore noodles

The sticky sauce

  • 6 tbsp cold water
  • 1 tbsp corn flour
  • 1 tbsp rice wine
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tbsp Agave nectar

Method

  • Begin by pressing the tofu to firm it up for 10 mins. use a cloth to dry the block bit more and cut into strips, thoroughly rub in the cornflour and garlic powder into the strips and toss in a little oil.
  • Layout the tofu strips onto a lined metal baking tray and bake on a medium oven (170) for about 20 mins. The low oven for longer will allow the tofu to dry out even more and make it less spongy.
  • While the tofu is cooking prepare all the vegetables. Slice the onions, mushrooms, red pepper, the baby sweetcorn and mange tout.
  • Begin by frying the onions and cashew nuts in a large wok for several minutes.
    Add the mushrooms, peppers, baby sweetcorn and mange tout. stir and fry them until all the veg is all coloured.

The sticky sauce

  • While the wok is cooking the veg, make a sticky sauce. In another pan, put a mixture of a cold water and cornflour into the pan with a some rice wine, soy sauce, Agave nectar and sweet chilli sauce
  • Place over a heat and continually stir the sauce until the mixture thickens, add some more water if it becomes too thick.
  • Remove the tofu from the oven and put into the wok and stir, pour over the sticky sauce and stir.
  • stir in a handful of raw bean sprouts
  • Split the stir fry between two plates and sprinkle with sliced spring onions and sesame seeds. Serve with warmed Singapore noodles
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