Tofu and Edamame Stir Fry | Vegan Recipes | Veganuary

Step 1

1 red onion, sliced1-3 chillies depending on your taste, sliced1 small piece of ginger, grated1-2 cloves of garlic, crushedSoy sauce1 teaspoon of yeast extract (eg. Marmite)1 x 400g block of firm tofuSalt & pepperDried chillies (optional)1 teaspoon of Chinese 5-spice1-2 handfuls of shelled edamame1 carrot, thinly sliced1 pepper, slicedHandful of greens (cabbage, kale), sliced1 spring onion, finely chopped200g of dried soba noodles, or any noodle you like1/2 teaspoon of maple or agave syrupCooking oil

Step 2

Wrap the tofu in a clean tea towel and press well to remove the excess moisture (this is much easier if it has been frozen and then defrosted first). Cut it into cubes and coat it with soy sauce, salt, pepper, and dried chillies then set asideBoil the edamame for 10 minutes or until soft enough to eatBoil the soba noodles according to the instructions on the packetAdd 1-2 tablespoons of oil into a frying pan and shallow fry the tofu, turning regularly so all sides brownMeanwhile, add some more oil to a wok or large frying pan and add the onions and chillies (if you don’t have separate pans, then precook the tofu until crisp then set to one side)Once the onions and chillies have started to brown, add the garlic, ginger, and all spice, then the carrot, pepper, and greens. Also add a generous dash of soy sauce, the yeast extract, and maple syrupIf required, add a couple of tablespoons of water to prevent the pan from drying out and burning the dishAfter the veg has started to soften, add the noodles, edamame, and tofu. Mix well and ensure that all items are heatedSeason to taste and garnish with spring onions