MARINATED TOFU STIR-FRY WITH KELP NOODLES AND ASIAN GREENS

This is my ultimate mid-week meal as it’s packed full of flavour and goodness. Sometimes it’s easy to get a little stuck with lunch ideas, and this is also a great dish to make in bulk and take to work in a lunchbox the next day. Kelp noodles are popular in Asian cooking and work brilliantly with fragrant or spicy dishes. They’re also a nutritional powerhouse, so dish up and dose up on your vitamins and minerals!

200g firm tofu, cut into 2cm cubes

200g kelp noodles or rice noodles

30g Lucy Bee coconut oil

8 spring onions, cut into matchsticks

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

1 pak choi or tat soi, or a mixture, chopped

Ground black pepper

Alfalfa sprouts, to serve

FOR THE MARINADE

2 garlic cloves, crushed

30g fresh ginger, peeled and chopped

10g fresh horseradish, peeled and chopped

4 tsp sesame oil

6 tsp tamari

40ml rice wine vinegar

SERVES 2–4

Blitz the marinade ingredients together in a food processor, then transfer to a bowl. Add the cubed tofu to the marinade, stir to coat, then set aside to marinate for at least 2 hours.

Cook the kelp or rice noodles according to the packet instructions. Once cooked, set the noodles aside. Heat the coconut oil in a wok or heavy-based frying pan, then add the tofu along with the marinade and cook for 2 minutes, stirring occasionally. Add the spring onions, peppers and pak choi or tat soi, and cook for 3 minutes.

Meanwhile, submerge the noodles in cold water for 1 minute, then drain and stir into the tofu and vegetables, mixing until the noodles are coated in the sauce. Add black pepper to taste and serve with a scattering of alfalfa sprouts.