Who doesn't love a good takeaway?
But, who does love the stodgy amounts of guilt that so often accompany it? Don't get me wrong, we need to treat ourselves every once in a while but the copious amounts of MSG and saturated fat leave us feeling sluggish, drained and most defiantly not at our healthiest.
Fear not, I have a solution - THE FAKEAWAY:
Since going vegan, I have also made a conscious effort to eat healthier, exercise more and I've even attempted meditation... one time (okay, this is something I'm still working on!) A
This crispy tofu stir fry not only hits the takeaway sized hole in your belly BUT also leaves you feeling fresh and light with tingling taste buds!
Let's talk about tofu:
I know some people hate the texture and the 'lack' of taste although, done right, tofu can be fabulous. Granted I'v never gone through so much paprika in my life, but I feel like I've finally figured it out and unlocked its true versatility - you go mighty tofu!
It's so so sooo important to wrap and press you tofu. This makes sure that you get all of that excess water out, stopping it from going soggy and mush when cooked.
Go for extra- firm when using it as part of 'solid' meals.
Season, season and SEASON. Marinating your tofu is also another great way to ensure you get a full flavour
On that note, let's get cooking!
Prep time:15 mins
Cook Time: 20 mins
Serves: 4 people
Extra firm tofu
Sugar snap Peas
2 Spring Onions
1 Red Chilli
1 tsp Easy Garlic
Extra-virgin olive oil
Chilli flakes (optional)
Tamari (You can use soy sauce as an alternative)
Yogi Yo Korean Chilli stir fry sauce (again, you can use any stir fry sauce you like)
Pre heat your oven to 190C wrap your extra firm tofu in kitchen roll (this is important– anything less than extra firm won’t crisp up as fast) and put something heavy on top like a plate. You can add a little pressure to make sure you get all of the excess liquid out
Cube the tofu and add to a mixing bowl. Season with salt, cracked black pepper, easy garlic, 2 tsp Tamari and chilli flakes (optional for those who like an extra kick!) If you can leave this for a good half an hour to marinate, the tastier it will be.
Add 1 tsp of extra-virgin olive oil into your wok and heat. Add the tofu and sauté over a medium heat for about 5 minutes or until browned on all sides (shaking the wok as needed to cook all sides).
Finish baking in the oven for about 20 minutes or until crispy and golden brown. (i lined my tray with tin foil, and spread a touch of extra olive oil over it to avoid any sticking)
Whilst the tofu is baking in the oven chop your spring onion and red chilli.
Add a touch more oil to your wok and heat, add the chopped spring onion and chilli. Then throw in your sugar snap peas and edamame beans.
Gradually add 2 tsp of Tamari, this way it will build to the flavour rather than burning it off.
Place rice noodles in a pan, fill with cold water and bring to the boil (they only take around 3-4 minutes to cook)
Once soft, add them into your wok and mix (make sure you turn the heat right down!)
Add your stir fry sauce and mix again.
Plate your stir fry up and add the crispy tofu to the top and VOILA! Enjoy your guilt free fakeaway!
Recommendation alert! If you have not already tried Linda McCartney's Vegetarian Hoisin Duck, (which is also accidentally vegan - WOOHOO!) Then you need to, right this minute, because it is divine and makes for the perfect starter to your fakeaway meal.
I hope you all enjoy this perfect little healthy treat - if you do, please like this recipe and commnet below with how you made it your own! Happy eating.