Tofu Stir Fry with Black Bean Noodles {vg, gf}

Stirfry for me is the ultimate comfort food. It is vibrant, full of flavour, satisfying and warming, and I love how versatile it is. Stirfrying means cooking more quickly. Vegetables therefore retain more nutrients. And because stirfrying is so quick, it means less time standing in front of the stove and more time eating! Stirfrying for the win! Here goes my vegan tofu stir fry with black bean noodles. It is ultra quick (about 15-20 minutes) so there are absolutely no excuses for not dishing up a delicious and healthy meal on a week night! (Or any night, for that matter.)

Now, this does not need to be a tofu stir fry and you don’t need to use black bean noodles. I just used them as I think they work well together. I have come to really appreciate bean noodles. They are quite a bit lower in calories and higher in fibre than regular or processed gluten-free noodles/pasta, and they cook in a fraction of the time. If you can’t get your hands on black bean noodles, not to worry! Just use your favourite noodles or zoodles instead. This dish will still be delicious. If you don’t like tofu you could use tempeh (also have a look at my tempeh curry recipe here) or if you avoid soy simply use more veggies or try something new by making chickpea “tofu”. The options are endless.

That’s what I like about these kind of meals. No-one nowadays has the time or desire to go shopping every day so it’s imperative to have a handfull of standby recipes in which you can use whatever you have on hand.

Tofu Stir Fry with Black Bean Noodles
Tofu Stir Fry with Black Bean Noodles
Tofu Stir Fry with Black Bean Noodles

Serves 2

1 pack (300g) tofu, cubed
4 tbsp tamari
2 tbsp maple syrup
4 cloves garlic, minced
1 tbsp apple cider vinegar
1 tbsp ground ginger
half a tbsp sesame oil

dash of fresh lime juice
salt, pepper and chilli to taste

black bean noodles or other noodles (amount to taste)
dash of water or vegetable stock
about a pound (approx. 450-500 grams) mixed vegetables such as green beans, broccoli, sweetcorn, green peas, capsicum, carrots…
cashew nuts, fresh coriander, fresh chilli to serve (optional)

Mix the tamari, maple syrup, garlic, oil, vinegar, ginger, lime juice and spices in a medium bowl, then add the tofu and let sit for 5-10 minutes to soak up the marinade. Prepare the noodles according to the manufacturer’s instructions. Heat water or stock in a large frying pan or, better, a wok, and blanch the vegetables for a couple of minutes. Take out the veggies, then add the tofu with all of the marinade, cover and let cook for 5-10 minutes. Add the veggies, mix in thoroughly and cook for another two minutes. Turn off the heat, toss in the noodles and mix everything through. Adjust the spices and let sit for a minute. Serve with cashews, coriander and chilli according to your liking and…



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