Delicious and easy vegan stir-fry recipe

In this post I will be showing you a quick stir-fry recipe.

For this recipe you will need:

Tofu, I used 'Cauldrons'

Noodles

Onions

Peppers

Stir-fry Vegetables

Sweet and sour sauce

Stir-fry Vegetables consists of:

Carrots

Chinese Leaves

Red onions

Green cabbage

Water chestnuts

Bamboo shoots

Mangetout

Step one: The longest part of this recipe is prepping the tofu, I will upload a separate blog post on how to perfectly press your tofu but the general gist of this is to wrap your tofu in kitchen roll and towels between a chopping board on your kitchen worktop with heavy items on top. I usually leave mine for around half an hour.

Step two: Once you have pressed your tofu to the consistency that you desire, it is time to chop the tofu up for the stir fry, i chop mine into squares.

Step Three: Next you will need to heat a frying pan on the hob with a splash of olive oil and add in the tofu bit by bit, this is because you will need to allow each side of the tofu to cook on each side. once you have done each small batch place it into a bowl to one side. 

Step Four: Once you have cooked all of tofu place it back in to frying pan on a low heat and add a drizzle of soy sauce, as much as you feel necessary depending on your preference towards soy sauce.

Step Five: I then boiled some water in a large pan and add in two noodle nests(For two people). I used Marks and Spencer high fibre wheat noodles. As soon as the water is boiling add the noodles let it proceed to boil for around 45-60 seconds and then instantly take the heat straight down to a very low heat, our oven temperature is done on a scale from 0-9 and i brought this down to a 2.

Step Six: Chop up onions and peppers which we will add to the stir fry vegetables in a minute. Usually I would dice my onions but for the stir fry i am only chopping them. 

Step Seven: While the noodles are boiling you will need a large wok. In the wok add a little oil and allow this to spread and heat up then add the stir fry vegetables, i used a pack from ASDA. Heat these for around 3-4 minutes.

Step Eight: Once the vegetables are cooked add in the sweet and sour sauce, I used a jar from ASDA. Do not forget to add in the tofu, use as much as you please i used about half of the cooked tofu and put the other half in a box to the side to use in my next meal. Keep stirring and ensure the vegetables are all cooked, I also added about half a cup of water just to spread out the sauce. By this point the noodles should also be cooked. 

Step Nine: Pour the noodles into a colander over the sink and then rinse them with water to remove any starch. Make sure the noodles are not soaking wet after rinsing them by giving them a quick shake and then evenly distribute them between bowls. Using a large spoon place your desired amount on to each bowl on top of the noodles and serve up!

Extra Step: We had sauce remaining so I placed this in a bowl so that my boyfriend could have it the following day for his lunch served with some rice. 

Enjoy,

Charlotte x

Instagram: @Chvrlottee

@CharlottesGalleryUK