Vegan stir frys are just perfect for hectic weekdays. They are so quick to make after a bit of prep, taste good and are also nutritious and filling. I normally add tofu and noodles into my stir frys, as they make them extra wholesome, and this recipe was no different. The dish may look a bit pale and knackered, but I can assure you that it was tasty. I wish I would've had something green to add to it, but unfortunately not this time. These organic edamame and mung bean fettucine are made just from beans and water and they added an interesting (slightly rubbery) texture to the dish.
Tofu stir fry
200 g tofu
Vegetable oil for frying
3 garlic cloves
2 cm fresh ginger
2 small chillies
Splashes of soy sauce
Splashes of mirin
Splashes of sesame oil
100 g organic edamame and mung bean fettucine
Cut the tofu into cubes and fry them in a hot pan until firm. Remove them from the pan and set to side.
Chop the carrots into thin slices and also slice the onion and finely chop the garlic, ginger and chillies.
Heat again some oil in the hot pan and start cooking the onion and carrots. Cook until they are softened and slightly browned.
Add the garlic, ginger and chilli and after a while the sauces.
Cook the noodles separately and then add them to the pan.
Let simmer for a few minutes until the flavours have blended and add more sauce, if needed.