A creamy tangy sauce with fresh ginger and garlic make this a speedy, healthy after work meal. You can serve the leftovers cold the next day for lunch as well. The sauce can be prepared ahead of time if wished and kept in the fridge for a couple of day. For a meat version simply replace the tofu with chicken breast cut into strips.
Preparation time: 10 minutes
Cooking time: 15 minutes
What’s Good About It?
Many shop bought prepared sauces are high in fat, salt and sugar. Making your own is quick and simple saving you money and calories.
- First make the sauce. Place all the ingredients in a blender with 2-3tbsp water and blend to form a thick smooth sauce.
- Heat the oil in a frying pan or wok and pan fry the tofu or tempeh until golden. Remove from the pan.
- Add the vegetables and stir for a couple of minutes in the remaining oil with a splash of water to stop them sticking
- Pour over the sauce and cook for 3-4 minutes.
- Add the cooked noodles and tofu and heat through for 1-2 minutes
Nutrition per serving 327kcal, Fat 15.2g, Carbs 27g, Protein 17.3g
Did You Know?
Save yourself time with bags of prepared stir fry vegetables and precooked rice noodles. For a higher protein dish swap the rice noodles for buckwheat noodles.
60g almond nut butter
2tbsp tomato puree
2 garlic cloves chopped (omit for low FODMAP)
1tbsp xylitol or maple syrup (for low FODMAP)
1cm piece of fresh ginger root
1tbsp lime juice
1tbsp fresh coriander leaves
1tbsp rice vinegar
2tbsp tamari soy sauce
Rest of the dish
1tbsp olive oil
1 block firm tofu 400g, cut into cubes and drained. (alternatively use 400g chicken breast cut into strips)
Large bag of mixed stir fry vegetables 500g (or selection of vegetables of choice)
300g cooked rice noodles