I feel SO busy at the moment. Somehow I’m packing in a 40 hour working week, 4 trips to the gym, trying to buy a car, and about umpteen friends’ birthdays and social plans. That’s just summer though really isn’t it? I feel like having the opportunity to cook something nice is really rare for me at the moment – there’s been lots of scrambled egg on toast for dinner (eeeek!). Anyway, I’m on holiday countdown as it’s won’t be long before we’re off to Menorca for a week of eating, beaching and reading. I cannot wait!
A brief gym update since my last post because I’m SO proud of the progress I’m making. This week I’ve managed sumo squat deadlifts all by myself (no PT spotting) at 30kg which is the biggest weight I’ve ever lifted so far. There’s people that can lift more (obviously) but to me this is a huge achievement, especially considering I could barely lift a 20kg bar this time last year. October will be my gym-iversary and if I’m feeling brave enough I might do some of those cringey before and after pictures. It’s never really been about the result for me though, more the feeling. Lifting that weight makes me feel like I can take on anything.
Now I’ll stop rambling on, on to the recipe. This yummy stir fry is so packed full of protein and vegetables and makes for great weekday lunches, especially as the longer you leave it, the more flavour the tofu takes on from the surrounding sauce. I love that about tofu! The wet sauce for this which is unusual for me with noodles, I usually like a drier noodle or just dressed sesame oil but the tofu really needs the moisture for this to work. If you’re a busy monster like me you can meal prep this bad boy by chopping up all the veg beforehand and keeping it in the fridge, and just lob it into the pan when you come home. You could even pre-chop the tofu and marinate it in a little soy sauce if you were feeling really extra.
High Protein Tofu Noodle Stir fry
Makes about 4 servings
- 280g block plain tofu (I like the ‘Tofoo’ stuff)
- 1 medium pepper
- 5-6 spring onions
- 1 medium white onion
- 1 large egg
- 100g mushrooms
- 1-2 nests of fine egg noodles
- 4 tbsp soy sauce
- 2 tsp cornflour
- 1 tsp fish sauce
- 1 clove garlic
- 1 tsp Chinese five spice
- Sesame, chilli and vegetable oils
Finely slice the mushrooms, peppers, onions and spring onions and mince the garlic. Chop the tofu into small cubes and begin to fry in a frying pan with 2 tsp vegetable oil, and a couple of shakes of the chilli oil. In a separate pan or wok, make a quick, thin omelette with the egg and set to one side. Stir fry the veg with the garlic (I like to blanch the spring onions with the noodles so leave those out til later) just for a coupe of minutes until it starts to soften. Shred up that omelette you made earlier and add to the pan, and when the tofu is ready, add that in too. Boil the noodles in a saucepan according to packet instructions and drain into a sieve – place the spring onions in the sieve and pour the hot water over them. This makes them nice and soft without compromising the flavour.
Next, in a cup, mix together the cornflour, soy sauce, five spice and fish sauce with maybe 25ml water or so – you want it to fill about half way up a standard mug. Pour this into the pan with the veg and the tofu and add the noodles too. Stir until it’s thickened – add a bit more water if it goes too thick and then serve with a drizzle more chilli oil if you like a bit of spice!