I was so excited when my kids ate this and liked it because it’s packed full of veg! If you are cooking this for adults you can add chilli sauce and a hand full of cashew nuts, adding a totally new dimension.
Ingredients – serves 2
Half a red pepper cut into strips
100 grams babycorn, cut lengthwise
100 grams sugar snaps
1 tablespoon coconut oil
250 grams firm tofu, cut into 1x3cm-ish strips
1 tablespoon balsamic vinegar
1 tablespoon light soy sauce
1 tablespoon of tomato ketchup
1 tablespoon of vegan hoisin sauce
1 teaspoon of chilli sauce if cooking for adults
Noodles of choice
Optional, handful of cashew nuts
Cut up the tofu and dab with kitchen roll to draw out the moisture.
Put a frying pan on a medium heat and add the coconut oil. When hot, add tofu and turn the pieces regularly until they reach the desired crispness. This is roughly 10 minutes for me, my kids love it super crispy.
While the tofu is frying make the sauce by mixing together the hoisin sauce, ketchup, balsamic vinegar, soy sauce (and chilli sauce if not cooking for kids).
When the tofu is crisp add the sugar snaps and baby corn to the pan (with the cashew nuts if using), then add the sauce with 50 ml of water and stir. Add the peppers and then stir rapidly, coating all the vegetables. It should take about 3 minutes from when the first vegetables are added to the pan to when they are cooked nicely but still crisp.
Serve with vegan noodles of choice, and voila!