Introduction
Imagine this: it’s been one of those days where your brain is fried, your fridge is looking a bit sad, and the last thing you want to do is wrestle with a complicated dinner.
Enter this tofu and edamame stir fry—your new best friend for busy weeknights or those lazy weekends when you want comfort without the fuss. It’s like a cozy hug from the veggie world, all sizzling with just the right kick to keep you intrigued but not overwhelmed.
Think vibrant colors, satisfying textures, and flavors that whisper, “You got this, plant-powered warrior.” Plus, it’s a sneaky way to sneak in some greens without even breaking a sweat.
Ingredients
- 1 red onion, sliced
- 1-3 chillies depending on your taste, sliced (spice it up!)
- 1 small piece of ginger, grated
- 1-2 cloves of garlic, crushed
- Soy sauce
- 1 teaspoon of yeast extract (eg. Marmite) (umami magic!)
- 1 x 400g block of firm tofu
- Salt & pepper
- Dried chillies (optional)
- 1 teaspoon of Chinese 5-spice
- 1-2 handfuls of shelled edamame
- 1 carrot, thinly sliced
- 1 pepper, sliced
- Handful of greens (cabbage, kale), sliced
- 1 spring onion, finely chopped
- 200g of dried soba noodles, or any noodle you like
- 1/2 teaspoon of maple or agave syrup
- Cooking oil
This ingredient list is basically your plant-powered dream team, ready to stir-fry their way into your heart (and tummy).
Whether you’re a tofu newbie or an edamame enthusiast, this combo brings all the cozy, colorful vibes with zero animal drama.
How to Make It
Alright, let’s plunge into making this tofu and edamame stir fry that’s basically a party in your mouth. Start by giving that 400g block of firm tofu a bit of a spa treatment—wrap it in a clean tea towel and press like you mean it to squeeze out all that extra moisture. Pro tip: if you’ve got the patience to freeze and then thaw it first, your tofu will soak up flavors like a champ.
Once it’s dry and ready, cube it up and give it a nice little bath in soy sauce, a sprinkle of salt and pepper, and if you’re feeling a bit spicy, toss in some dried chillies. Let those cubes chill while you prep the rest.
Now, get your edamame going—a couple of handfuls boiled for about 10 minutes should do the trick to get them tender and ready for action. While they’re doing their thing, cook up 200g of soba noodles as per the packet instructions. Nothing fancy here, just follow the box and don’t forget to drain them well.
Meanwhile, heat up your pan with a splash of cooking oil and toss in that sliced red onion, 1-3 chillies (depending on your heat tolerance), grated ginger, and crushed garlic cloves. Let these aromatics sizzle until your kitchen smells like a vegan dream.
Add the carrot slices, pepper strips, and your greens (think cabbage or kale) for a colorful crunch. Season with a teaspoon of Chinese 5-spice and a dollop of yeast extract (Marmite fans, rejoice!) to bring out that umami magic.
Finally, it’s tofu time! Throw those marinated cubes into the pan and let them get all golden and crispy on the edges. Once everything’s cozy and cooked through, mix in the cooked soba noodles and a splash of soy sauce, finishing with a drizzle of maple or agave syrup for that subtle kiss of sweetness.
Sprinkle with finely chopped spring onion before serving up this vibrant, protein-packed stir fry. There you have it—a dish that’s as friendly to your taste buds as it’s to the planet. Dig in and enjoy your vegan victory!
Bonus Tips
- Want tofu that’s crispy enough to make a crunch jealous? Freeze it first—your stir fry will thank you for the extra sizzle.
- Feel like kicking it up a notch? Toss in a sprinkle of toasted sesame seeds or a splash of lime juice for that zesty vegan pow!
- Too busy to chop? Grab pre-sliced stir-fry veggies and pretend you’re a plant-based kitchen ninja on a mission.
Why You’ll Love It
This stir fry is like your plant-powered secret weapon—flavor-packed, quick to whip up, and totally forgiving if you toss in whatever veggies are hiding in the fridge.
It’s the kind of dish that makes tofu taste like it actually wants to be friends with your taste buds. Plus, it’s a breeze for anyone still figuring out the whole “vegan chef” thing—no ninja skills required!
Honestly, it’s like a cozy, colorful hug for your belly that just happens to be 100% plant-based magic.
Nutritional Info
These are estimated values:
Calories: 320
Protein: 22 g
Carbohydrates: 18 g
Fat: 18 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
