Crispy Tofu, Veggie & Soba Noodle Stir Fry

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Crispy Tofu is made even more delicious combined with saucy veggies and slippery soba noodles.

Prep Time10

Cook Time20

Marinating Tofu Time30

Total Time30

Course: Dinner

Cuisine: Vegan

Servings:

Calories: 704kcal

Author: Louise-Claire Cayzer

250 g very firm tofu (or tofu that has been pressed) cut into 2cm cubes
2 tablespoon Umami & Ginger paste OR 1 tablespoon miso, 2 tablespoon soy Sauce & 2 teaspoon fresh ginger.
1 tablespoon mirin or white wine
1 tablespoon corn starch
3-4 tablespoon oil rapeseed or sunflower

1 Cup mixed chopped veggies I used green beans, red peppers and spring onion, but use any firm, crispy veggies you have to hand.
1 Cup chopped Greens I used chard, but spinach, cabbage or kale would be nice.
2 tablespoon Umami & Ginger paste OR 1 tablespoon miso, 2 tablespoon soy Sauce & 2 teaspoon fresh ginger.
2 tablespoon mirin or white wine
1 tablespoon oil rapeseed or sunflower
1 tsp toasted sesame seeds
125 g soba noodles about ½ a pack for 2 people

Marinate the tofu cubes in the Umami paste & mirin for at least 30 mins or overnight
Toss in the corn starch
Heat the oil in a wok or large frying pan and shallow fry until the tofu is crispy on the outside.
Drain the tofu on paper towels & wipe the pan with a paper towel so you can use it for the stir fry. .

Cook the soba noodles in boiling water for 5 mins (or whatever the pack indicates) then refresh in cold water & drain.
Heat the wok or large frying pan again & add the oil. Once the pan is very hot add the chopped crispy veggies.
Stir the veggies around so they pop & sizzle. You want them to cook very quickly to keep their crunch. (around 2 mins)
Add the greens and the stir fry sauce. Mix until the greens wilt. (around 1 min)
Add the cooked, cooled and drained soba noodles and stir.
Serve in bowls with the tofu and sesame seeds sprinkled over.