Zesty tofu stir fry
Anyone fancy a high-protein, high-fiber super-quick lunch? Try this speedy and super-fresh version of a stir fry, made with firm tofu and green lovely harricot verts (green beens). The perfect lunch if you fancy an afternoon workout!
cooks in
30 minutes
difficulty
easy
serves
4 persons
fibers
These are very important for your gut flora!
PROTEIN
Building blocks for muscles and other cells in your body.
magnesium
Provides for normal nerve system and muscle function.
ingredients
- 250 gr rice noodles
- 400 gr firm tofu
- 450 gr harricot verts
- 1-2 yellow onion (depening on size)
- 4 cloves of garlic
- ½ red chili
- 5 tbsp soy sauce
- 2 tbsp white or rosé balsamic vinegar
- 1 lime (juice)
- 5 lime leaves (or zest from 1 lime)
- Rapeseed oil for cooking
- Salt for noodle water
instructions
- Firstly, put a pan of water on the stove and bring to a boil. Salt the water to taste – make it taste like sea water.
- Secondly, while the water comes to a boil, drain the tofu and gently press out excess water.
- Slice the tofu into approx 15-20 similiar sized chunks.
- Thereafter, put a wook pan (or another pan of your liking) on the stove and heat it on a medium heat.
- While the wook pan is heating up, slice the onions coursly and crush the garlic.
- Thereafter, slice and finely chop the chili.
- Once the wook pan is heated properly, pour in some rapeseed oil for cooking – approx 3 tbsp usually does the trick – and pour in the tofu, harricot verts, onion, garlic and chili.
- Let it fry and stir it occasionly.
- Once the water is boiling, drop in the noodles and cook according to instructions on packaging (usually 3-5 minutes), drain and rinse with cold water and set to side.
- After a few minutes of frying, add in the soy sauce, lime juice, balsamic vinegar and lime leaves (or zest from the lime) and stir it.
- Let it wook around for a few minutes and then fold in the drained noodles.
- Lastly, let the noodles reheat in the wook and thereafter serve up this lovely zesty tofu stir fry immediately.
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