Stir-fries make the perfect mid-week meal. Not only are they simple and quick to prepare, but they’re also filled with delicious, fragrant flavours. Nothing beats that fresh taste you get when you bite into a steaming hot bowl of stir-fried vegetables. When I make a tofu stir fry, I like to use Cauldron’s marinated tofu, as it’s so easy to just pour into the pan and add to your vegetables. It also brings its own flavour to the dish, which creates a richer taste. When you’re stuck with what to make for your dinner, or perhaps lunch, this dish is perfect. I decided to use stock cupboard ingredients in this recipe to make it easier for you to make, if you were facing one of those last minute decisions on what to eat. Whether you make this as a plan ahead meal, or as a last minute dinner, I hope you enjoy it!
asian noodle stir-fry
30g noodles – I like soba or black bean
1 pack cauldron marinated tofu (160g)
1/4 courgette (zucchini) (70g)
1 mushroom (25g)
bunch broccoli (50g)
2 cabbage leaves
1/4 cup peas (30g)
1/4 cup sweet corn (30g)
1 carrot (75g)
1 tsp sesame oil
1 tsp lemon juice
2 tsp soy sauce
5 cm piece ginger
1 garlic glove, crushed
1. Firstly, chop your vegetables. Slice your cabbage into thin strips, thinly slice your mushroom, and chop your broccoli. Using a grate or peeler, slice your courgette and carrot into thin strips – I used a grater for the courgette to get small fine pieces, and a peeler for the carrot to get larger strips.
2. Next, fill a pan with water and place on a medium-high heat. Add in the noodles, and cook for the time stated on their packet.
3. In the meantime, make the stir fry. Add the mushroom, cabbage, broccoli, carrot and courgette into a large wok on a medium-high heat with the sesame oil. Squeeze over the lemon juice and fry for 2 minutes. Then add in the tofu, peas, sweetcorn, garlic, spinach and grate in your ginger. Stir and fry for another 4 or so minutes. Then pour in the soy sauce and stir.
4. At this point, your noodles should have cooked – depending on the type you used. If your noodles haven’t cooked at this point, reduce the heat of your wok, and wait for the noodles. When the noodles have cooked, drain them and pour them into the wok with the stir fry. Stir all together, then serve onto plates.