Rice Noodle Stir-fry with Sesame Tofu & Bok Choy
Anyone that knows me a little better knows that my favourite place to eat is Wagamamas which is what inspired me to make this vibrant recipe . This stir fry is bursting with bold ginger flavour, complemented with fresh crunchy vegetables. Made in less than 30 minutes and completely vegan and gluten-free!
I N G R E D I E N T S :
- 1-2 packs bok choy (separated and washed)
- 3 large garlic cloves (finely chopped)
- large thumb of ginger (finely chopped)
- 1 large and red onion (finely sliced)
- 4 spring onions (sliced long ways)
- freshly ground black pepper
- sesame oil (or olive oil)
- 1/2 tsp chilli flakes
- 1 pack oyster mushrooms (roughly chopped)
- 3 tbsp soy sauce + double the amount of water
- asparagus
- rice noodles
- 1 tsp sesame/mixed seeds
- salad topping seeds (optional)
- juice of 1 lime
Tofu Marinade:
- juice of half a lime
- 3 tbsp dark soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp almond or peanut butter
- 1 tbsp sesame or olive oil
- a pinch of chilli flakes
- 1 garlic clove (finely chopped)
- 1 thumb of ginger (finely chopped)
I N S T R U C T I O N S
Start by making your marinade by mixing all ingredients together in a small bowl. Chop up the tofu block evenly into small cubes, then transfer into the marinade bowl, making sure all cubes are well coated. Transfer the content into a none-sticky frying pan and with no need for oil, start pan-frying over a medium to high heat, until the marinade is fully absorbed. Then set aside.
At the same time, in a separate frying pan, start frying the ginger and garlic. Add chilli flakes and mushrooms and fry for a further few minutes. Add the red and spring onions and stir for about 3 minutes, pouring in a small amount of soy sauce and water in 1:2 ratio (1 part soy sauce, 2 parts water) before gradually adding the rest.
Reduce the heat to a minimum, place bok choy leaves on top and cover with a lid, allowing bok choy leaves to steam for a couple of minutes. 2 minutes before the end, add asparagus and rice noodles, and another splash of water if needed. Give it a final stir, transfer onto a plate, on top add salad topping seeds (optional), tofu and sprinkle with sesame seeds. Serve immediately.
The combination of freshly chopped garlic and ginger is magical. It creates the perfect base to any stir-fry dish. A healthy drizzle of fresh lime juice adds extra tangy zestiness and brings out the flavour of garlic and ginger.
Enjoy 🙂 x L x
