Are you looking for an easy plant-based dinner that also has a kick? I’ve got you covered with this easy spicy stir-fry.
What’s for dinner?
I don’t know about you but this is a recurring question in my house.
During busy weeks, selecting a recipe that is tasty, healthy AND quick to put together becomes an increasingly difficult tasks. I like trying new things, but I also don’t want to spend an hour in the kitchen.
When I don’t have time to think too much, I make this easy plant-based stir fry. It’s easy, you can change the veggies according to what you have in the fridge, and it’s literally ready in 15mn.
Once you make this spicy stir-fry yourself, I assure you it will become one of the classics in your house too.
What You’ll Need
All you need to have on hand is a block of tofu for protein. To make the tofu crispier, you can place your tofu on a wooden board, put a plate on top of the block of tofu, and add a heavy cookbook or weight so that the tofu is being pressed. It will help to evacuate the water that the tofu stores inside. Keep it like this for 15mn and then cube your tofu, ready for stir-frying.
You will also need two or three vegetables that are easy to stir fry. I like to use ribbons of carrots, red or white cabbage, mushrooms, pak choi, long-stem broccoli, baby corn, beansprouts, finely sliced bell peppers.
No fancy equipment required, you can make this is in a wok, or a big frying pan. This is a one-pot kind of meal so you save time on washing the dishes as well (yay).
Easy Stir Fry
The rule of thumb here is that you can swap the vegetables I’ve selected to accommodate what you have in your fridge. Like this, it’s no headache when you want to make that recipe, and the result is great.
I like to add whole-wheat noodles to make it a substantial meal so it’s up to you what you do. Mine cook in boiled water while i stir fry the tofu and the vegetables.
Let me know if you try this recipe and if, like me, you make it as the rescue recipe that everyone loves.
Easy Spicy Stir Fry
Equipment
- Frying Pan
- Chopping Board + Knife
Ingredients
- 1 tsp Olive oil
- 4 tbp soy sauce
- 2 tbp Sriracha sauce
- 250 g plain tofu
- 1 carrot
- 5 chestnut mushrooms
- 1 red bell pepper
- 1/4 white cabbage
- 200 g whole wheat noodles
- peanuts
- coriander chopped
Instructions
- Cook the whole wheat noodles according to pack instructions.
- Heat the oil in the frying pan or wok over medium heat.
- Transfer the tofu to the pan, stir to avoid sticking for about 5mn.
- In the mean time prepare your vegetables: shred the cabbage, cut the carrot in fine sticks, slice the mushrooms and chop the pepper.
- Add the vegetables to the tofu and stir frequently for 5-7mn, or until cooked.
- While it's cooking, add the soy sauce and the sriracha, and keep stirring to make sure it's well mixed.
- Once it's ready, plate the noodles and vegetables, add more soy sauce if needed.
