Smoked Tofu Stir-Fry

This great recipe makes use of two of our favourite products at Ripe, a delicious smoked Tofu from Earnest Bean, and fresh Organic Hokkein noodles. Both products can be found in the deli fridge.
deli fridge.

  • Organic Roast Cashews, Sesame or Sunflower Seeds.
  • Organic Tamari, to taste
  • 1 medium head broccoli
  • 200 g Asparagus, if available
  • 1 bn Spring Onions
  • 300 g Swiss Brown Mushrooms
  • 1 Red Chilli
  • 3 clv garlic
  • 1 bn Kale
  • 1 pk Hokkein Noodles





Wash kale and shred, discarding woody stems. Snap asparagus and slice. Quarter mushrooms, and chop spring onions. Cut broccoli into bite size pieces, and slice tofu into cubes.

Heat oil and add garlic and chilli, then add broccoli and mushrooms, and fry for 1 minute. Add asparagus and kale, and cook for a further 2 minutes, constantly stirring. Rinse noodles under hot water, then add to pan, cook for 30 seconds and add spring onions, tofu and splash of tamari. Stir to combine, heat through and add a handful of roasted cashews, sesame seeds or sunflower seeds to serve.

Serve with a wedge of lime.

Yield
Source

Thanks to Mark at Kamel Cafe.

Prep Time
20 minutes