Pineapple Garlic Ginger Tofu Stir-Fry with Udon
Ingredients
- 450g (16oz) Tofu (cubed)
- 270g (8oz) Udon Noodles
- 2 Cups Green Beans (trimmed and halved)
- 1 1/2 Cups Pineapple
- 2 Cups Broccoli Florets
- 1 Green Capsicum (diced large)
- 1/4 Cup fresh chives to garnish (optional)
- Bean Sprouts to Garnish (optional)
- Avocado oil (substitute for water)
Ginger and garlic sauce
- 1/4 Cup Coconut Amino
- 3 Tbsp Water
- 1 Lime (juiced)
- 2 Garlic Cloves (minced)
- 1 Tbsp Ginger (minced)
- 1 Tsp Sesame Oil
Preparation
Cook noodles as per package directions and set aside.
Make the sauce by combining all the ingredients in a small bowl and set aside.
Cook the tofu in an air fryer or oven, alternatively add oil and fry it after the next step.
In a pan on a medium high heat and the capsicum and green beans and cook for 5 minutes.
Add in the pineapple and broccoli and cook for 3-5 more minutes.
Reduce the heat to medium low and add the sauce and tofu, cook for 2 more minutes than mix in the noodles combining well.
Divide between bowls and garnish with bean sprouts and fresh chives.
