Ingredients

Tofu

(if you’d like an even quicker version then use pre-marinated tofu and add it together with the vegetables)

• 280g (approx.) firm tofu, cubed

• Sesame oil for frying (but any oil fine)

• 1 tbsp soy sauce

• 1 tbsp nutritional yeast

Vegetables

• Either use 1 packet of your favourite stir fry mix or 3 handfuls of stir fry veg (eg broccoli, baby corn, carrot battons, pak choi, edamame beans etc)

Noodles

• Either use 150g (approx.) straight-to-wok noodles or dry noodle nests (follow instructions on packet)… we used dry wholemeal noodles

Sauce

• 60g/¼ cup tahini

• 2 tbsp syrup (eg maple or agave) – optional

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (use cider vinegar as an alternative)

• 1 tbsp lime juice

• 1-2 tbsp sriracha (depending on how hot you like it!)

• 3-5 tbsp water

Method

Tofu

1. Fry the tofu in sesame oil until golden, stirring occasionally.

2. Add the soy sauce and nutritional yeast, stir through and fry for a further 1-2 minutes. Set aside.

Vegetables and noodles

1. Fry the vegetables on a medium-high heat for a few minutes.

2. Add the noodles and stir through.

3. Add the tofu and stir through.

Sauce

1. In a small saucepan, heat all of the ingredients on a medium heat.

2. Pour over the noodles, veg and tofu and decorate with toasted cashews, fresh chillies, seeds, fresh coriander and anything else you fancy.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub