Tofu Stir-fry with Brussels Sprouts and Tahini Sauce

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Author: OcadoLife

Prep time: 10 mins

Cook time: 15 mins

Serves: 4

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 further

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Ingredients Method

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.