Tofu veg stir fry

 

The veg dodger is away this week - so the veggie and I are indulging in veggie fare.  Infact, we are going towards entirely plant based - though reserving the right to go off piste if we fancy.

This veggie stir fry was chock full of veggies and tofu, with soba noodles.

Vegetable oil

Leek

Garlic

Ginger

Chilli flakes

Carrot

Red pepper

Green beans

Broccoli

Tofu

Chinese 5 spice

Vegetarian mushroom sauce

Soashing rice wine

Soy sauce

Spinach

Soba noodles

Sesame seeds

1.  Chop all vegetables into quite small pieces - particularly leeks, as these are tougher than the sping onions which I would normally use for stir fries.

2.  Cut tofu into cubes and fry gently in sunflower oil, flipping so that each side are golden brown.  Turn off heat.

3.  In a wok heat sunflower oil - add leek and fry for a few minutes.  Add crushed garlic, ginger and chilli flakes.  Stir.

4.  Add remaining hard veg and stir fry.  Add a little water to steam fry.

5.  Add spices, sauce, rice wine and stir in.  Cook for a minute or two.

6.  Boil noodles in salted water.

7.  Add drained noodles, fried tofu and spinach - toss together.

8.  Sprinkle with sesame seeds, serve and scoff.