Tofu Stir-fry with Brussels Sprouts and Tahini Sauce
By OcadoLife
Published on 20 November 2023
This vegan Tofu Stir-fry with Brussels Sprouts and Tahini Sauce is a fast and punchy gem of dish from Dr Rupy Aujla, NHS GP, cookbook author and champion of healthy, no-fuss recipes. “The tahini sauce gives this stir-fry a satisfying creaminess,” says Dr Rupy. “I’ve used tofu as a source of protein, but you could use tempeh if you prefer. The dish has two of your five a day veg portions, and the garlic and sprouts contain prebiotics, which are the foundation for a healthy gut ecosystem.” Looking for more healthy recipes? Look no furtherTime and servings
25 minsTotal time
Serves 4418 kcal/serving
10 minsPrep time
15 minsCooking time
Ingredients
- 125g vermicelli rice noodles
- 1 tbsp olive oil
- 300g firm or medium tofu, drained and cut into 2 cm cubes
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp chinese five spice
- 100g salad onions, trimmed and finely sliced
- 2 medium carrots, finely sliced
- 180g brussels sprouts, shredded
- 1 green pepper, finely sliced
- 4 tbsp tahini
- 1 tbsp tamari
- 1 tsp ginger paste
- 1 garlic clove, crushed or grated
- 1 lime, juiced
- 1 tsp maple syrup
- 4 tsp chilli oil (optional)
Method
Step 1
Place the noodles in a large bowl and cover with freshly boiled water from a kettle. Soak for 5 mins, then drain.Step 2
Meanwhile, heat the oil in a large frying pan or wok over a medium heat. Add the tofu and cook for 4-5 mins, stirring occasionally, until lightly golden. Add the nigella and cumin seeds and the chinese five spice; cook for 1-2 mins, until fragrant.Step 3
Add the salad onion, carrot, sprouts and green pepper with a little seasoning, and cook, stirring occasionally, for 4-5 mins, until the veg is tender. Tip in the drained noodles and toss to combine and warm through.Step 4
Meanwhile, for the tahini sauce, combine the tahini, tamari, ginger paste, garlic, lime juice and maple syrup in a bowl and mix well. Add a splash of water to loosen if necessary.Step 5
Turn off the heat, pour the sauce over the veg noodles and toss to combine. Divide between 4 plates; drizzle with the chilli oil, if using.