Dinner recipe
A quick vegan noodle stir fry with golden tofu, broccoli, red pepper, sugar snap peas, ginger, lime, and sweet chilli soy sauce.
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Ingredients
large non-stick frying pan or wok, heatproof bowl, colander, knife, chopping board, whisk
Method
Pat the firm tofu dry and cut it into 2cm cubes. Cut the broccoli into small florets, slice the red pepper, halve the sugar snap peas, slice the spring onions, grate the ginger, crush the garlic, and cut the lime into wedges.
Put the rice noodles in a heatproof bowl, cover with boiling water, and soak for 5 to 6 minutes until flexible but still a little firm. Drain and rinse briefly under cool water.
Heat 1 tablespoon vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Add the tofu with a pinch of salt and cook for 6 to 7 minutes, turning often, until golden on several sides.
Add the remaining 1 tablespoon vegetable oil, broccoli, red pepper, sugar snap peas, ginger, garlic, and spring onion whites. Stir-fry for 4 to 5 minutes until the broccoli is bright green and the pepper has softened at the edges.
Whisk the reduced-salt soy sauce, sweet chilli sauce, juice from half the lime, black pepper, and 3 tablespoons water. Add the noodles and sauce to the pan, then toss for 2 to 3 minutes until everything is hot and coated.
Divide the stir fry between bowls, scatter over the spring onion greens, and serve with the remaining lime wedges for squeezing over at the table.
