vegan
dairy-free
vega
diner
doordeweeks
Colorful Veggie Stir-Fry with Tofu and Soba Noodles
Say hello to this flavorful and nutritious stir-fry meal. It's packed with crunchy vegetables and finished with a delicious Asian-inspired sauce. The tofu adds a good dose of protein and the buckwheat soba noodles complete the dish. This is an ideal, quick weekday dinner that the whole family will enjoy. And you know what? It's also super fun to make!
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 200 grams soba noodles
- 300 grams tofu, cubed
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, julienned
- 100 grams sugar snap peas
- 2 spring onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
Nutrition facts
kcal
485
protein
21g
fat
15g
carbs
65g
Instructions
- 1 1. Cook the soba noodles according to the package instructions. Rinse them under cold water and set aside.
- 2 2. Heat the sesame oil in a large wok or skillet. Add the tofu and cook until lightly golden brown. Remove the tofu from the pan and set aside.
- 3 3. In the same pan, add the bell peppers, carrots, sugar snap peas, and spring onions. Stir-fry for 5 minutes, or until the vegetables are just tender.
- 4 4. Add the garlic and ginger and stir-fry for another minute.
- 5 5. Mix the soy sauce, rice vinegar, and maple syrup in a small bowl and pour over the vegetables. Add the tofu and noodles and stir everything together until well combined and heated through.
- 6 6. Serve the stir-fry with some extra spring onions and enjoy!
