Tofu and veg stir-fry with almond and ginger sauce
20 min
Serves 2
10 plants
*estimate per serving
Crispy tofu with a creamy nut sauce.
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1 block (280g) extra firm tofu, cubed
2 tbsp (30g) almond butter
1 tbsp tamari
Other ingredients
1 tbsp coconut oil
120g wholewheat noodles
150g broccoli florets
1 red pepper, sliced
1 carrot, cut into thin sticks
2 spring onions, sliced
1 lime, juiced
3cm fresh ginger, grated
1 clove garlic, crushed
1 tsp sesame seeds
What to do
- 1
Pat the tofu dry. Fry it in the coconut oil for 8 minutes, turning, until golden. Set aside.
- 2
Cook the noodles. Follow the pack time. Drain.
- 3
Mix the almond butter, tamari, lime, ginger, garlic and 3 tbsp warm water.
- 4
Stir-fry the broccoli, pepper and carrot for 4 minutes.
- 5
Add the noodles, tofu and sauce. Toss well.
- 6
Top with spring onions and sesame seeds.