Tofu and Mushroom Stir-fry

Ingredients

• 100g rice vermicelli noodles

• 2 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 1 tbsp shaoxing rice wine or dry sherry

• 2 tsp white sugar

• 150ml vegetable stock

• 2 tbsp rapeseed oil or sunflower oil

• 1 tbsp white or brown miso

• 3 garlic cloves, finely sliced

• 5 cm piece ginger, finely sliced

• 1 leek, finely sliced

• 100g shiitake mushrooms, sliced

• 1 (225g) pack seitan, cut into bite-sized strips

• 1 (225g) pack smoked extra-firm tofu, cubed

• 1 (220g) tin bamboo shoots

• 1 (225g) tin sliced water chestnuts, drained

• 1 large carrot, finely sliced on the diagonal

• 1 (190g) pack baby corn & mangetout

• ½ Chinese leaf cabbage, roughly chopped

• 1 tsp toasted sesame oil

• 1 tsp ground white pepper

4 servings

Calories~513 kcal

Protein~34 g

Carbs~61 g

Fat~18 g

Fiber~11 g

Sugar~11 g

Total recipe

Calories~2,050 kcal

Protein~135 g

Carbs~245 g

Fat~70 g

Fiber~45 g

Sugar~45 g

Method

• Step 1

  Soak the noodles in hot water for 5 mins or until softened, then drain and set aside. In a small bowl or jug, whisk together the soy sauces, rice wine, sugar and vegetable stock for the sauce; set aside.

• Step 2

  Heat the rapeseed oil in a wok or large frying pan over medium-high heat, then add the miso, garlic, ginger and leek. Stir-fry for 1-2 mins until fragrant.

• Step 3

  Add the mushrooms, seitan and tofu and stir-fry for 2-3 mins until lightly golden.

• Step 4

  Toss in the bamboo shoots, water chestnuts and the sauce, then reduce the heat to low, cover and cook for 2 mins.

• Step 5

  Briefly lift the lid to add the sliced carrot, baby corn and mangetout, then pop it back on for another 3 mins.

• Step 6

  Remove the lid and toss in the Chinese leaf and noodles. Stir-fry over medium-high heat for 2-3 mins more, until the noodles have absorbed the sauce.

• Step 7

  Drizzle over the sesame oil, season with the white pepper and give everything a final toss. Serve immediately.