Stir Fry Greens with Edamame Noodles and Tofu Skewers

Tofu skewers, 1 eighty kitchen meal planner

Serves: 2

Time: 40 mins

Stir fry dinners are always a favourite in our house. Tonight I am using edamame spaghetti which I found in Coles, a very cool looking gluten free alternative to a noodle but for the same look you could use green tea soba noodles instead (I don’t think they are gluten free).

Leftovers

The leftovers tonight are almost identical to dinner but without the skewers.

 

What you'll need

1 packet edamame spaghetti or buckwheat soba noodles

1 bunch bok choy

1 bunch broccolini

1x 250g packet of tofu

1/2 packet of swiss brown mushrooms

1 packet of straw mushrooms

1 green pepper

100g roasted peanuts

1 red chili

1 small piece of ginger

coriander to garnish

From the Pantry

sesame seeds

sesame oil

coconut oil

chilli oil

golden crispy shallots

soy sauce

salt and pepper

Optional Extras for Lunch

1 bunch of bok choy


Prep and Cook

Pre heat Oven to 200c

Boil Water

Put a large pot of water on to boil with a pinch of salt.

Marinated Tofu

Peel and finely grate ginger and put half of the ginger into a medium-sized mixing bowl with 2 tablespoons of soy sauce.

Cut the tofu into 3 lengthways, then 6 across so you get 18 squares.

Toss the tofu with the soy sauce.

Remove the stalks from your mushrooms and add to your tofu bowl. Let sit for a bit then give them all a gentle stir.

Prep Veg

Cut the base off the bok choy and wash your leaves.

Cut the woody ends of your broccolini.

Cut pepper in half and remove the seeds, then trim off the pith and cut each half into 8 pieces.

Make Skewers

Each skewer gets 3 pieces of tofu, 2 mushrooms and 2 pieces of pepper. Your leftover lunch ingredients can be left loose on the tray.

Place everything on an oven tray lined with paper, drizzle over the rest of the soy and ginger and drizzle with some oil.

Roast for 10 minutes.

Cook Veg

Heat a wok with 1 large tablespoon of coconut oil.

Veg and noodles will take the same time so drop your noodles in to the pot of boiling water now and cook for 3 minutes.

Sauté the remaining ginger. Add all the veg into the hot wok, work till they start to change colour and season with a good pinch of salt and pepper.

Plate it Pretty

Roughly chop peanuts.

Wash and pick some coriander leaves for garnish,

Finely slice some red chilli.

Toss the cooked noodles with sesame oil and sesame seeds. Separate the noodles into two serving bowls and two lunch containers.

Top with mixed stir fry vegetables and a scattering of chilli.

Drizzle with chilli oil, scatter over crispy fried shallots, garnish with coriander and wedges of lime.

Serve skewers on a separate plate.

Chilli Oil

There are so many great chili condiments available it can some times be hard to choose which one to have - tonight we used Chiu Chow chilli oil - it has an almost smoky flavour.


Lunch tomorrow

Lunch tomorrow just needs all your leftovers to be tossed together, and some chili oil drizzled on top.