Tofu, Savoy & Spring Onion Stir Fry

Introduction:

Looking for a quick & healthy lunch packed with veggies? Why not tuck into a super quick, super easy, and super tasty stir fry! This vegan version, created exclusively for us by food blogger ‘ The Balanced Kitchen’, uses rice noodles and tofu, but you could replace with chicken, beef or pork should you want a meat version.

Ingredients:

• 1 Serving of Rice Noodles
• 4 Blas y Tir Spring Onions
• 1 Sweet Red Pepper, chopped
• 3 Long-stem Broccoli, finely diced
• 1 Carrot, shaved into long strips
• 1 Courgette, shaved into long strips
• 1 Large handful Fresh Spinach
• 2 Blas y Tir Savoy Cabbage leaves, finely chopped
• 1 Clove Garlic, minced
• 1 tsp Ground Ginger
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 Packet Tofu, drained and chopped into cubes
• Tamari
• Sesame Oil
• Sea Salt & Ground Black Pepper, to season

Method

1. Bring a pan of water to the boil and add the rice noodles.
2. Simmer for 8-10 minutes, or as per packet instructions.
3. Drain and set to one side.
4. In a large wok, add 1 tsp coconut oil, minced garlic and spring onions. Turn up the heat and cook for 1-2 minutes.
5. Quickly add the remaining ingredients (excl. the rice noodles). Add 1 tsp sesame oil and 1 tsp tamari to the wok.
6. Heat through and turn continuously.
7. After a couple of minutes, add the rice noodles and combine.
8. Plate and sprinkle with black sesame seeds!

Top Tip

This recipe is a great basis for any stir fry. If you want a meat version you can replace the tofu or, if you want a more substantial version, you can replace the rice noodles with egg noodles.

You can find out more about food blogger ‘The Balanced Kitchen’ by visiting her Instagram page, here!