This one is such a staple in our home. We have been enjoying it once and sometimes twice a week forever! I love the flavours. It’s quick enough to be put together on a weeknight. This rainbow stir fry is a great way to boost your fibre intake and increase the plant diversity of your diet.
Let me know if you make it at home ????
Rainbow Stir Fry
A quick, fiber-rich stir fry with soba noodles, tofu, and a variety of colorful vegetables, perfect for a weeknight dinner.
Video
Equipment
Ingredients
- 150 g dry soba noodles
- 300 g extra firm tofu
- 2 tbsp sesame seeds
- 2 Pak Choy
- 1 red bell pepper
- 200 g shiitake mushroom
- ½ Lime
- 1 carrots
- ⅛ red cabbage
- 2 tbsp ginger minced
- 3 Garlic cloves
- 1 Red Chili
- 1 tsp olive oil
Sauce
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- ½ tbsp (0.5 tbsp) rice vinegar
- 1 tbsp cornstarch
Instructions
- Start by washing and chopping all your vegetables into bite-size pieces. Shred the cabbage. Grate the ginger and finely chop the garlic and red chili.
- Cook your soba noodles according to the packet instructions. Drain and set aside.
- Slice tofu into 1 cm thick slices. Cook on medium heat with a bit of oil for 2 minutes on each side until golden brown. Remove from heat and slice into bite-size pieces.
- In a bowl, combine tamari, maple syrup, sesame oil, cornstarch, and rice vinegar. Stir until thoroughly combined.
- Add the sesame seeds, garlic, and red chili to a pan with a bit of oil. Cook for 1 minute, until fragrant. Add the capsicum, carrots, and shiitake mushrooms. Add half of the sauce and cook for 5 minutes, stirring regularly.
- Add the pak choi, cabbage, cooked tofu, and the rest of the sauce. Cook for a further 2 minutes. Serve with your soba noodles and a squeeze of fresh lime. Enjoy your vibrant and healthy Rainbow Stir Fry!
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