Tofu Stir-fry with Brussels Sprouts and Tahini Sauce
Ingredients
125g vermicelli rice noodles
1 tbsp olive oil
300g firm or medium tofu, drained and cut into 2 cm cubes
1 tsp nigella seeds
1 tsp cumin seeds
1 tsp chinese five spice
100g salad onions, trimmed and finely sliced
2 medium carrots, finely sliced
180g brussels sprouts, shredded
1 green pepper, finely sliced
4 tbsp tahini
1 tbsp tamari
1 tsp ginger paste
1 garlic clove, crushed or grated
1 lime, juiced
1 tsp maple syrup
4 tsp chilli oil (optional)
4 servings
Calories~500 kcal
Protein~19 g
Carbs~50 g
Fat~26 g
Fiber~9 g
Sugar~9 g
Total recipe
Calories~2,000 kcal
Protein~75 g
Carbs~200 g
Fat~105 g
Fiber~35 g
Sugar~35 g
Method
Step 1
Place the noodles in a large bowl and cover with freshly boiled water from a kettle. Soak for 5 mins, then drain.
Step 2
Meanwhile, heat the oil in a large frying pan or wok over a medium heat. Add the tofu and cook for 4-5 mins, stirring occasionally, until lightly golden. Add the nigella and cumin seeds and the chinese five spice; cook for 1-2 mins, until fragrant.
Step 3
Add the salad onion, carrot, sprouts and green pepper with a little seasoning, and cook, stirring occasionally, for 4-5 mins, until the veg is tender. Tip in the drained noodles and toss to combine and warm through.
Step 4
Meanwhile, for the tahini sauce, combine the tahini, tamari, ginger paste, garlic, lime juice and maple syrup in a bowl and mix well. Add a splash of water to loosen if necessary.
Step 5
Turn off the heat, pour the sauce over the veg noodles and toss to combine. Divide between 4 plates; drizzle with the chilli oil, if using.
