Stir-fried ginger tofu, seasonal vegetables noodles
A fragrant Thai stir-fry featuring golden tofu cubes tossed with fresh ginger, spring onion leaves, mushrooms, and crispy vegetables. Served with tender wheat noodles, the dish is brought together by a light soy-based sauce that balances heat, sweetness, and umami. Ginger takes center stage, adding a warm, aromatic kick to this comforting and satisfying vegan classic.
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Ingredients
Portions:
4
100 g
wheat noodles
150 g
tofu, cubed
1 tbsp
tapioca flour
2 tbsp
high sunflower oil
1 tbsp
fresh ginger, minced
1 piece
yellow pepper, sliced
1 piece
red pepper, sliced
1 piece
onion, sliced
50 g
wood ear mushrooms, sliced
1 piece
orange carrot, julienned
2 tbsp
low salt soy sauce
1 tbsp
seaweed sauce
1 tsp
fine salt
0.5 tsp
ground white pepper
For garnish:
2 tbsp
fresh chives, chopped
2 tbsp
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook the 100 g wheat noodles according to package instructions. Drain and set aside.
- Toss 150 g tofu cubes with 1 tbsp tapioca flour to coat evenly.
- Heat 2 tbsp high sunflower oil in a large wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 5 minutes. Remove from wok and set aside.
- In the same wok, add 1 tbsp fresh ginger and stir-fry for 30 seconds. Add the sliced yellow and red peppers, 1 piece onion, 50 g wood ear mushrooms, and 1 piece julienned carrot. Stir-fry for 3-4 minutes.
- Return the tofu to the wok and add 2 tbsp low salt soy sauce, 1 tbsp seaweed sauce, 1 tsp fine salt, and 0.5 tsp ground white pepper. Stir to combine.
- Add the cooked noodles and toss well to coat with the sauce. Stir-fry for another 2 minutes until heated through.
- Serve the stir-fried noodles garnished with 2 tbsp fresh chives and 2 tbsp fresh coriander.
For a bit more heat, consider adding a pinch of chili flakes during the stir-frying process.