Thai noodle stir fry
This stir fry is absolutely delicious. But the best thing about this recipe is not only that it's a total winner in its entirety, but you also get a couple of really versatile component parts.
Spicy Thai sauce - it's super easy...just chuck all the ingredients in a blender and blitz for a couple minutes 👌 . Perfect for stir fry's, salads, skewers...and loads more I haven't thought of yet I'm sure!
Baked tofu - I know I go on about this all the time, but coating tofu in some soy sauce and cornflour then baking really up levels it! From bland, boring and blergh to tasty textured tofu in 10 mins! ✨ We're also going to add some panko breadcrumbs into the mix with this one to give it an extra crispiness (optional if you want to make it gluten free).
Add all this together with some noodley stir fry goodness and we have an absolute dream boat of a dinner, or lunch (i'm having leftovers for lunch today actually!).
Approximate nutritional values for 400g serving:
542kcal | 19g fat | 52g carbs | 29g protein
Thai noodle Stir-fry
Ingredients (serves 4):
🍜 300g extra firm tofu
🍜 3 tbsp sesame oil
🍜 5 tbsp soy sauce (or tamari for GF)
🍜 1 tbsp cornflour
🍜 2 tbsp panko breadcrumbs (or extra 1 tbsp cornflour for GF)
🍜 180g bean sprouts
🍜 1 red pepper
🍜 3 spring onions
🍜 100g baby corn
🍜 100g mangetout
🍜 1 thumb sized piece of ginger
🍜 2 cloves garlic
🍜 2 tbsp peanut butter
🍜 Juice of 1 large orange (or 2 tbsp juice)
🍜 Juice of 1 lime (or 1 tbsp juice)
🍜 1 tsp cayenne pepper
🍜 200g rice noodles
- Pre-heat oven to 200 degrees.
- First we're going to press the tofu.
First up, press the tofu, if you are using firm vs extra firm this might need a little extra pressing. Place the tofu on a flat surface with a few layers of kitchen towel underneath and above, place a heavy board or plate on top and press evenly so the block of tofu releases liquid. Repeat on all 4x sides of the block of tofu.
- Now prepare the tofu for baking.
Chop the tofu into approx 1cm chunks and place in a bowl, add 2 tbsp soy sauce and toss to ensure all of the tofu is well coated in soy sauce. Next add 1 tbsp cornflour & 2 tbsp panko breadcrumbs, toss until the tofu is fully coated.
- Transfer the coated tofu to an oven proof dish, make sure they chunks have enough room to bake on a single layer and aren't piled high. The place in the oven for 15 mins, turn half way.
- When the tofu is done it should be a nice golden brown with a crispy coating.
- Next make the spicy thai sauce.
Add the following ingredients to a small bowl or blender; 2 tbsp sesame oil, 3 tbsp soy sauce, 1 thumb size piece of ginger (peeled & roughly chopped), 2 cloves of garlic (peeled & crushed), 2 tbsp peanut butter, juice of 1 orange (or 2 tbsp juice), juice of 1 lime (or 1 tbsp juice), 1 tsp cayenne. Blend on full power or use a hand blender for 1-2 minutes until the sauce is fully combined and smooth. Set aside.
- Bring a medium saucepan of water to the boil.
- Now prep the veg for your stir fry.
Remove any dirty outer leaves and then finely slice the spring onions.
Remove the stalk, de-seed and finely slice the red pepper.
Top and tail the mangetout
Quarter the baby corn vertically
- Heat 1 tbsp sesame oil in a large frying pan or wok. First add the spring onions, fry gently for 1 min then add the sliced red pepper and fry for a further 1 minute, then add the mangetout, baby corn & bean sprouts, fry gently for a further 3-5 mins until the veggies start to soften but remain vibrant and with a bite.
- Meanwhile, add the noodles to the boiling water and simmer for 3-5 mins until they are cooked.
- Now combine it all! Add the noodles & spicy thai sauce to the stir fried veg and combine with tongs to mix the veg, noodles & sauce well.
- Serve & top with the crispy baked tofu.
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