Marinated tofu stir-fry with kelp noodles and asian greens

This is my ultimate mid-week meal as it’s packed full of flavour and goodness. Sometimes it’s easy to get a little stuck with lunch ideas, and this is also a great dish to make in bulk and take to work in a lunchbox the next day. Kelp noodles are popular in Asian cooking and work brilliantly with fragrant or spicy dishes. They’re also a nutritional powerhouse, so dish up and dose up on your vitamins and minerals!

Serves 2-4

Ingredients

• 200g firm tofu, cut into 2cm cubes
• 200g kelp noodles or rice noodles
• 30g Lucy Bee coconut oil
• 8 spring onions, cut into matchsticks
• 1 red pepper, deseeded and sliced
• 1 green pepper, deseeded and sliced
• 1 pak choi or tat soi, or a mixture, chopped
• Ground black pepper
• Alfalfa sprouts, to serve

For the marinade

• 2 garlic cloves, crushed
• 30g fresh ginger, peeled and chopped
• 10g fresh horseradish, peeled and chopped
• 4 tsp sesame oil
• 6 tsp gluten-free tamari
• 40ml rice wine vinegar

Method

1. Blitz the marinade ingredients together in a food processor, then transfer to a bowl. Add the cubed tofu to the marinade, stir to coat, then set aside to marinate for at least 2 hours.

2. Cook the kelp or rice noodles according to the packet instructions. Once cooked, set the noodles aside. Heat the coconut oil in a wok or heavy-based frying pan, then add the tofu along with the marinade and cook for 2 minutes, stirring occasionally. Add the spring onions, peppers and pak choi or tat soi, and cook for 3 minutes.

3. Meanwhile, submerge the noodles in cold water for 1 minute, then drain and stir into the tofu and vegetables, mixing until the noodles are coated in the sauce. Add black pepper to taste and serve with a scattering of alfalfa sprouts.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.