As mainly a plant-based eater, I love good stir fry, and it’s a meal I regularly cook at home for me and hubby. It’s a great colourful dish, and I love the vibrancy of the vegetables, rather than beige foods, which makes me feel bloated and lethargic. Instead, a stir fry fills me with energy and provides a good supply of vitamins, minerals, and even protein. For protein, I add Tofu, but if you are a meat eater then you can prepare and use your preferred meat.
I love a sweet and salty sauce, which is pretty much the classic basic sauce most would make. For the sweetness, I use maple syrup and sometimes even golden syrup, but for a non-vegan, you can also use honey.
For the veg, I usually buy whole foods, and chop, slice and dice them myself, but feel free to buy pre-prepared if you so wish.
So, to the recipe!
Prep time: 25 mins
Cook time: 20 mins
For the stir fry:
2 tbsp of preferred oil (i used olive oil)
1 Small Red Chilli – chopped
6 medium Mushrooms – Sliced
1 Red bell pepper – sliced
100g Sugar snaps (whole)
100g Tenderstem Broccoli – Halved
1 Carrot – Shaved
280g Extra firm Tofu (preferred brand – Tofoo Naked Tofu) – Diced
1 tbsp ground Tumeric
Salt and pepper
For the Sauce:
3 tbsp Soy sauce
1 tbsp Golden Syrup
1/2 tsp turmeric
1 tbsp water
Noodles or rice
Lemon or Lime
Prepare the veg as described above, and heat the oil in the wok. Cook the chilli for a minute then add the mushrooms, then leave 2 minutes between each vegetable, adding the carrots last, leave to cook at medium to low heat (to avoid overcooking).
Chop the tofu and season with turmeric, salt, and pepper, and then fry until crisp, set aside.
If you are serving with noodles, prepare your chosen noodles as stated on pack and mix with the veg.
Prepare the sauce by mixing all of the ingredients and add to the veg and noodles, ensuring everything is covered.
Top with the tofu, serve and enjoy! Sqweez some lemon or lime for extra flavor.