A favourite of mine, the classic stir-fry; easy-peasy to rustle together and can be easily adjusted to suit your acquired tastes. Try experimenting with different veggies, go crazy on abundance, whatever takes your fancy!
Not keen on tamari sauce? Quick swap for sweet chilli/black bean and it’ll hit the sport perfectly!
- 1/2 bunch of small asparagus
- 100g mangetout
- 87g extra-firm tofu
- 1tsp coconut oil
- Low sodium tamari
- 1/4 onion finely chopped
- 1tbsp cashew nuts
- 40g soba noodles
- To prepare your tofu, drain excess water, place between two layers of kitchen roll and weigh down with a heavy object (a big cookery book does the job for me) for a minimum of 10 minutes. This will ensure any water is drained from the tofu, enhancing the firmness and texture of the tofu when cooked – the longer you press the tofu, the firmer the texture will be.
- Begin by adding the coconut oil to a heated frying pan, wait until it starts to spit before adding in the tofu.
- Allow to tofu to fry for about 3 minutes until it starts to turn golden brown, then add in a dash of tamari. Tilt the pan ensuring the tofu absorbs all the tamari, fry for a further minute.
- Add in the onion, mangetout and asparagus and allow to cook for a further 2 minutes until vegetables begin to soften.
- Toss in the soba noodles, a dash more tamari, the cashew nuts and cook on a lower heat for a remaining 3-4 minutes or until the noodles are cooked through.
- Serve and enjoy!