Crispy Tofu Stir Fry with Leek & Chilli

Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

  • 1 small leek

  • sliced thinly 1 thumb sized piece of ginger

  • finely chopped 3 cloves garlic

  • finely chopped 4 radishes

  • thinly sliced 1 red chilli

  • thinly sliced 1 green chilli

  • thinly sliced 1 lime 200g tofu

  • 2cm cubed

  • 1 tbsp sesame seeds

  • 80g udon noodles or wheat noodles

  • 2 tbsp sesame oil

  • 2 tbsp tamari (sub for soy sauce)

  • 1 tsp mirin

  • 1 tsp brown sugar

Method

  1. Add 1 tbsp sesame oil to a wok, place on a high heat.

  2. Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu.

  3. In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.

  4. Add the udon noodles to a pot of boiling water and simmer for five minutes.

  5. Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes.

  6. Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil (optional).

Jade ThorneComment