Ultimate Hangover Lazy Day Tofu Veggie Noodle Meal
Ingredients
- 1 pack @cauldronfoods firm tofu
- 1 courgette
- 1 carrot
- 70g bean sprouts
- 50g asparagus
- 50g tenderstem broccoli
- 50g shiitake mushrooms
- 2 sprigs of spring onion
- 1 red chilli
- 2 inch piece of ginger
- 2 garlic cloves
- 1-2 tbsp sesame oil
- 1-2 tbsp tamari
- 1-2 tbsp liquid coconut aminos
- 1-2 tbsp black & white sesame seeds
- 1 lime
Preparation
Prep all the veg and tofu first; drain tofu, slice in half and wrap in a clean tea towel and place under something heavy to draw out all the liquid for about 7-10 minutes. Spiralize the courgette and carrot. Cut the asparagus and broccoli into bite-sized pieces, slice the mushrooms in half.
Finely dice the ginger, chilli and garlic and slice up the spring onion.
Cut the tofu into bite-sized cubes and marinate in the coconut aminos for 5 minutes.
Heat up a large wok and then add a little sesame oil. Flash fry the mushrooms first so they caramelize a little bit (about 3-4 minutes). Once done, put in a bowl to one side.
In a separate smaller frying pan, heat it up and then add some more sesame oil and fry the tofu in here. Frying the tofu separately allows for sticky, crispy edges without crumbling apart everywhere.
Keeping an eye on the tofu, begin to stir fry everything else in the wok. Start with the ginger, chilli and garlic for 1 minute then add courgette and carrot noodles, then after 1-2 minutes add the broccoli and after another minute the asparagus. Season it all with tamari. Add the bean sprouts after a minute or so and then throw the mushrooms back in.
Remember to keep an eye on the tofu, turning it occasionally so it browns on all sides.
Sprinkle over sesame seeds into the wok and once everything is just cooked (I like it to be quite crunchy) serve it up and top with the crispy tofu and a sprinkling of more sesame seeds and the spring onion.
