Rainbow tofu noodle stir-fry

Rainbow veg and tofu noodle stirfry close up

This Rainbow Tofu Noodle Stir-fry is great for a quick and easy dinner and is packed with vitamin C. For vegans and gluten, wheat and dairy free diets.

A quick and easy dinner... plus it's packed with vitamin C-rich foods!

Gluten Free

Vegan

Easy

Serves 1 portion

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Nutrition: per serving

Calories

571kcal

Protein

34g

Total fat

32g

Saturates

Fibre

Carbs

33g

Sugar

27g

Salt

Ingredients

1 tsp sesame oil
2 spring onions, chopped
¼ tsp garlic, crushed
Handful of broccoli florets
½ red pepper, deseeded and sliced
4-5 baby corn, halved lengthways
Handful beansprouts
1 x serving Eat Water noodles
100g marinated tofu
For the sauce:

1 tbsp tamari or coconut amino sauce
1 tbsp peanut butter
Juice of ½ lime
2 tbsp sweet chilli sauce
Pinch of lo-salt and black pepper
Fresh coriander leaves, to serve

Method

Heat the sesame oil in a large non-stick pan then throw in the spring onion and garlic. Cook on medium-high heat for a few minutes, then stir in the broccoli, red pepper, and baby corn and continue to cook for 3-4 minutes, stirring continuously.

Whisk together the sauce ingredients then pour a little into the pan, cooking for a further 2-3 minutes.

Prepare the noodles according to packet instructions, drain then add to the pan along with the beansprouts, tofu, and remaining sauce.

Heat through for 2-3 more minutes, sprinkle over some fresh coriander then serve.