Monday, May 23, 2022

Soy Noodle Stir Fry

This spicy-sweet Soy Noodle Stir Fry is packed with protein from the noodles and tofu, fibre from a ton of veggies and flavour from a hoisin based sauce. Two types of heat (fresh chiles and @selefina.spices cayenne) will keep your tongue dancing til the last bite.

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Stir fries are my favourite way to quickly use up a ton of stuff in the fridge, and never get boring! We've been trying to keep our grocery costs down (like everybody here) and eating out of the pantry and freezer has been a luxury for us. I had a few packs of tofu in the freezer that I bought when they were on sale, along with countless bags of vegetables that demanded use before the seasonal veggies from the garden start coming in, so I used those as my jumping off point. From there, it turned into an assessment of what saucy-type things I had, as well as a base carbohydrate to soak up everything and add bulk.

What emerged at the end of this (surprisingly simple) thrown-together meal was a spicy, sweet, saucy stir fry for a crowd - which was great because my mom is always looking for quick lunches during the week when she watches the littles. Portioned into 2-3 meal blocks and frozen, all she has to do is thaw, plate and reheat for a delicious, filling and healthy meal between setting the toddler down for a nap and picking up the 4 year old from kindergarten.

A note on the sauce - this is definitely not what I'd call mild, maybe a medium level of heat. I used the cayenne from Selefina Spices in addition to fresh chiles, and even though I added a small amount it is potent. We like our fire here, so it was perfect, but your mileage may vary. Also, I used soy-based pasta because it's what I had on hand, however whatever noodle you prefer works just fine (I think using rice vermicelli would soak up this sauce beautifully as well, as would whole wheat spaghetti).

Soy Noodle Stir Fry

Serves 12
400g long-cut noodles of choice (I used Liviva Soybean Pasta)
21 oz extra firm tofu, cut into 1/2 inch cubes or triangles
1/2 tsp black pepper
3/4 cup low-sodium vegetable stock
1/2 cup hoisin sauce (gluten free if needed)
1/4 cup tamari or soy sauce
3 tbsp agave or honey
1/4 tsp cayenne (I used Selefina Spices)
1 tbsp toasted sesame oil
2 tbsp canola oil
3 long green chiles, minced (seed them for less heat)
24 oz frozen vegetable blend (I used a stir fry mix, but use what you have!)
1 tbsp grated fresh ginger
3 garlic cloves, minced
  1. Heat a pot of water to a boil and add the pasta. Cook 2 minutes shy of the time indicated on the package, drain and set aside.
  2. Meanwhile, heat the oven to 400F and line a baking sheet with SilPat or parchment.
  3. Lay out the tofu in a single layer and sprinkle with pepper.
  4. Bake for 10 minutes, until just beginning to brown. Set aside. 
  5. Whisk together all the sauce ingredients in a small bowl and set aside.
  6. In a large wok or skillet, heat the canola oil over high heat. 
  7. Add the chiles and cook 3-4 minutes, until they begin to soften,
  8. Add the frozen vegetables and stir. Cover and let cook for 5-6 minutes, until the vegetables defrost.
  9. Uncover and add the ginger and garlic, stirring well.
  10. Cook, stirring, for 2 minutes. Don't let the garlic burn!
  11. Add the tofu, noodles and sauce. Cook, tossing, to coat everything and let the sauce reduce slightly.
  12. Serve (top with additional sesame seeds if desired - we love black sesame seeds here).

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