Packed with flavour and crunch, this Asian-style vegan stir fry is quick and easy to make.
Pad Tofu Rice Noodles
1 x 349g Pack Firm Tofu
1 x Pack Folded Rice Noodles
1 x Red Onion
1 x Green Pepper
1 x Red Pepper
1 x Courgette
1 x Aubergine
120ml Olive Oil with Garlic
10g Fresh Peeled Ginger
40ml Soy Sauce
Juice x 2 Limes
½ Tsp Chilli Flakes
Peel the onion and cut into strips.
Cut the peppers into strips – discard any white pith or seeds.
Cut the courgette and the aubergine into strips.
Grate the ginger.
Juice the limes.
In a wok or large frying pan sauté the strips of onion, peppers, courgette and aubergine in the olive oil. You may need to do this in batches depending on the size of your wok or pan - keep the cooked strips warm in the oven while you cook the rest.
Finely chop the ginger and mix with the soy sauce, lime juice and the chilli flakes – mix well.
Soak the noodles in some boiling water as instructions on the pack.
Chop the tofu in to squares and fry these in the wok with some oil for a couple of mins.
Divide the drained noodles between 4 plates.
Top with the stir-fried vegetables and then the tofu.
Drizzle over the ginger soy dressing and serve garnished with some fresh coriander.