I have been making vegan stir frys incredibly often this year. Today is one of those days. Now that I'm more confident with the spicing, it's an easy weekday meal to make after work and take for next day's lunch. It's a lovely and light, but filling meal and I've really grown to love these spices. For this one I had sprouted some mung bean and radish sprouts again. Have a look how easy it can be!
250 g hazelnut tofu
2 tbsp groundnut oil
1 red bell pepper
1 red chilli
3 garlic cloves
1 cm ginger (similar amount to garlic)
1 cup mung bean sprouts + radish sprouts
100 g buckwheat noodles
2 tbsp sesame oil
3 tbsp soy sauce
2 tbsp Shaoxing rice wine
Chop the tofu into small cubes and fry them in groundnut oil until firm and golden brown.
Chop the bell pepper into thin slices and separately fry the slices on a pan for a few minutes.
Chop chilli, shallot, garlic and ginger finely.
Cook the noodles in water al dente and set to side.
Start cooking the shallot and then chilli, garlic and ginger in groundnut oil.
Add the sesame oil, soy sauce and Shaoxing rice wine to taste.
Then add the noodles, peppers and tofu and cook for a couple of minutes together and check the spicing.
Stir in the fresh sprouts, serve instantly and enjoy!