Easy Spicy Stir Fry
An easy plant-based stir-fry where you can throw everything together. You can adapt this recipe with the veggies you have in your fridge and add as many spices as you want, whether you like it mild or ultra hot !
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.