Thai style stir-fry

Thai style tofu stir fry

A few weeks ago I posted a recipe for a Chinese, kind-of chicken chow mein on the blog. This is a different kind of noodle stir-fry with more Thai style flavours but is equally delicious.

I can’t get enough of stir-fries at the moment, they are quick, healthy, tasty and usually simple to make – you can’t really beat that as an all-rounder.

This particular stir-fry uses tofu (I can hear the gasp from meat-eaters). I am a meat-eater too, but really, you have to give tofu a go and this recipe is a good place to start. Tofu soaks up flavours and if you fry it before adding to any dish it has a nice crispy outside.

I don’t like to recommend brands but I use Cauldron marinated tofu pieces, which I think are organic and are definitely not full of rubbish. They are also conveniently chopped in small pieces ready to fry. One pack is plenty for two adults.

This is a very free recipe, add and take-away ingredients as you see fit. You can add whatever vegetables you like and if you really object the tofu on accounts that only hippies eat it (not true) then by all means use prawns or chicken instead.

Serve in deep bowls with lime wedges

Serves 2

Fry one pack of marinated tofu in oil in a wok until crispy, remove and set aside. Meanwhile cook some rice noodles according to instructions, drain and wash with cold water.

In the wok add some more oil and grate in two garlic cloves, an inch of ginger and add one chopped red chilli. Fry for a few minutes then add your vegetables (I suggest sliced red pepper, mushrooms, spring onions, mini corn and cabbage) Continue to fry, keeping the veg moving all the time.

Mix together 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp sugar and 2tbsp lime juice.

Add the noodles to the wok and the sauce and stir, cook for a further minute and taste (you may wish to add more soy and lime)

To give it an extra lift add some unsalted chopped cashews or peanuts and lots of fresh coriander.

Serve in deep bowls with a wedge of lime.

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