Crispy Tofu Stir Fry

Before we had kids, my husband and I ate a lot of Tofu. It was something that we loved to experiment with. Every time I have tried to serve it to my kids, they have turned their noses up at it. I was hoping that this dish might have changed that, and probably would have with the tofu crispy, but due to unforeseen circumstances dinner was left sitting too long before they got it and the tofu became soft from the sauce. I tried the tofu straight after it was cooked, and it was perfect! So I would suggest leaving it until the last minute to add to the dish or just serve it on top of the veggies and noodles when ready to serve. Besides all that, my husband and I loved the whole dish. The kids tried the tofu and ate some of it, then just ate the noodles and veggies. I am determined to one day get them to eat tofu, lol.

You could easily substitute chicken for the tofu. The great thing about stir fries, you can easily add more or less ingredients to suit the size of your family. The quantity of vegetables and noodles I have are just a guide, if you have a larger family, add more.

This recipe is especially for my non Thermomix followers. 🙂

2 teaspoons minced garlic
2 teaspoons veg stock concentrate
2 tablespoons Rice malt syrup
3 tablespoons water

Tofu, diced. I use Pureland brand.
3 tablespoons cornflour
Salt to season
3 tablespoons rice bran oil

2 tablespoons rice bran oil
2 celery stalks, sliced finely

Bean sprouts, I used about 3 handfuls
Beans, a good handful
Bamboo shoots, 1 small tin, drained
1 Choko, sliced julienne
1 teaspoon cornflour mixed with 3 teaspoons water.
Noodles, I used ones suitable for the Failsafe diet and 4 blocks to feed 5.

Mix the garlic, stock, rice malt syrup and water together in a small bowl. Set aside.

Prepare noodles to the packet instructions. I usually put them in a bowl with boiling water and nuke it in the microwave for a few minutes and loosen them up with a fork.

Pat tofu on paper towel to remove some of the moisture. Stir cornflour through tofu to lightly coat, season with salt. Cook in a wok or frying pan over a high heat with 3 tablespoons of rice bran oil until lightly browned and slightly crispy. Set aside.

Add 2 tablespoons of oil to the pan, add vegetables and stir fry for a few minutes.
Add the sauce ingredients and stir through. Add the cornflour with water and stir until thickened. Reduce heat slightly. Add cooked noodles and stir to combine with the
vegetables and coat in the sauce.

Stir through the crispy tofu and serve immediately.

Notes: If you like a really saucy stir fry, double the sauce ingredients.
If you can tolerate Salicylates add carrots cut into julienne.




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