Tofu Stir-Fry with Cauliflower and Rice Noodles

Ingredients

• Firm tofu, drained and pressed 1 x 300g block
• Rice noodles 200g
• Cauliflower 1 medium head, cut into florets
• Broccoli 1 head, cut into florets
• Red bell pepper 1, deseeded and sliced
• Red onion 1, sliced
• Garlic cloves 3, minced
• Fresh ginger 2cm piece, grated
• Vegetable oil or rapeseed oil 2 tbsp
• For the stir-fry sauce:
• Soy sauce (or tamari for gluten-free) 4 tbsp
• Rice vinegar 2 tbsp
• Sesame oil 1 tbsp
• Maple syrup or agave nectar 1 tbsp
• Cornflour (cornstarch) 1 tbsp
• Water 2 tbsp
• Optional garnish: sesame seeds, spring onions

Method

1. Cut the pressed tofu into bite-sized cubes. Cook the rice noodles according to packet instructions, drain and set aside.
2. In a small bowl, whisk together all the ingredients for the stir-fry sauce: soy sauce, rice vinegar, sesame oil, maple syrup, cornflour, and water. Set aside.
3. Heat 1 tbsp of the oil in a large wok or frying pan over a medium-high heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until golden and slightly crisp. Remove from the pan and set aside.
4. Add the remaining 1 tbsp of oil to the wok. Add the cauliflower florets, broccoli florets, sliced red bell pepper, and sliced red onion. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Add the minced garlic and grated ginger to the wok with the vegetables and stir-fry for another minute until fragrant.
6. Return the cooked tofu to the wok. Give the sauce a quick stir and pour it over the tofu and vegetables. Stir well to coat everything and cook for 2-3 minutes, or until the sauce has thickened.
7. Add the cooked rice noodles to the wok and toss gently to combine with the stir-fry. Serve immediately, garnished with sesame seeds and spring onions if desired.