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Tofu Stir-fry with Brussels Sprouts and Tahini Sauce

By OcadoLife
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…
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Time and servings

Total time
Serves 4418 kcal/serving
Prep time
Cooking time

Ingredients

17 total
  • 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

5 steps

  1. Step 1

    Place the noodles in a large bowl and cover with freshly boiled water from a kettle. Soak for 5 mins, then drain.

  2. 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.

  3. 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.

  4. 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.

  5. 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.