Stir-fried rice or noodles is one of the most beloved dishes and can be adjusted to suit anyone’s preferences. It’s a dish that works well for vegetarians but is also delicious with beef or chicken. Here is a stir fry recipe with a twist that will become one of your favorites.
Ingredients:
- 1 brown onion
- 5 cloves of garlic
- 10 ounces of mushrooms
- 1 inch of ginger
- 1 red bell pepper
- 2 medium carrots
- 1 cup of tahini
- 1 cup of peanut butter
- 10 ounces of firm tofu
- Rice wine vinegar
- Honey
- Soy sauce
- 2 tablespoons of cooking oil
- 10 ounces of noodles
- Chili flakes
- Lemon juice
- Salt
Instructions:
- Chop up your onions and fry in your cooking oil on medium heat for 10 minutes. Add your chopped ginger and crushed garlic and fry for 3-4 minutes. Add your mushrooms and thin slices of your carrots, and fry for five minutes. Add your small chunks of red pepper and fry for a further 5 minutes.
- While your vegetables are cooking, you can fry your tofu. Chop up your firm tofu into small chunks and marinate in a bowl of soy sauce, honey, and chili flakes. Heat the rest of your cooking oil in a wide frying pan, and add your tofu. Heat for about 5 minutes on each side, turning to avoid burning your tofu, but you do want a nice crust on each side.
- Boil your noodles according to their instructions. Add them to your vegetable pan once they are cooked. The twist in this dish comes from the sticky sauce you add to the pan at this point. In a separate bowl, combine your peanut butter and tahini with a dash of rice wine vinegar and some extra honey. Add this to your pan along with your tofu and mix it well. If you want some extra heat, add some chili flakes. Add soy sauce generously and add salt and black pepper to taste. Before you serve, add a squeeze of lemon juice for sharpness.
