What are the main ingredients in Vermicelli Tofu Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Vermicelli Tofu Stir-fry?

Calories: 764, Carbs: 81 grams, Fat: grams, Protein: 31.3 grams, Sugar: 17.9 grams, Salt: 1484 grams

How do I prepare Vermicelli Tofu Stir-fry?

NICE RICE NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. STIR-FRY SAUCE: In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the sliced chilli (to taste), 20ml of a sweetener, and 60ml of water. Set aside. TOTALLY NUTTY: Place a pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving. CRISPY TOFU: Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces. STIR THINGS UP: Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced cabbage, the peas, and the grated carrot. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season. SIMPLY DELICIOUS: Plate up the loaded stir-fry. Sprinkle over the toasted peanuts and the remaining chilli (to taste). Dive in, Chef!

What should be prepared from my kitchen to make Vermicelli Tofu Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Vermicelli Tofu Stir-fry

This stir-fry is the perfect blend of sweet, savoury, and spicy flavours. Imagine silky vermicelli noodles, crispy tofu, and crunchy red cabbage all coated in a creamy peanut sauce. The dish is topped off with toasted peanuts & a touch of chilli for a spicy kick. Are you ready to cause a stir, Chef?

Vermicelli Tofu Stir-fry

with a peanut sauce, red cabbage & toasted peanuts

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Non-GMO Tofu
Onion
Onions
Peanut Butter
Peanuts
Peas
Rice Vermicelli Noodles
Stir Fry Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the sliced chilli (to taste), 10ml of a sweetener, and 30ml of water. Set aside.
TOTALLY NUTTY
Place a pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced cabbage, the peas, and the grated carrot. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted peanuts and the remaining chilli (to taste). Dive in, Chef!

Rice Vermicelli Noodles - 50g
Stir-fry Sauce - 27,5ml
Peanut Butter - 30ml
Garlic Clove - 1
Fresh Chilli - 1
Peanuts - 10g
Non-GMO Tofu - 110g
Onion - 1
Cabbage - 100g
Peas - 40g
Carrot - 120g

Download the Recipe

Serves 2

NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the sliced chilli (to taste), 20ml of a sweetener, and 60ml of water. Set aside.
TOTALLY NUTTY
Place a pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced cabbage, the peas, and the grated carrot. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted peanuts and the remaining chilli (to taste). Dive in, Chef!

Rice Vermicelli Noodles - 100g
Stir-fry Sauce - 55ml
Peanut Butter - 60ml
Garlic Clove - 1
Fresh Chilli - 1
Peanuts - 20g
Non-GMO Tofu - 220g
Onion - 1
Cabbage - 200g
Peas - 80g
Carrot - 240g

Download the Recipe

Serves 3

NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the sliced chilli (to taste), 30ml of a sweetener, and 90ml of water. Set aside.
TOTALLY NUTTY
Place a pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage, the peas, and the grated carrot. Fry for 3-4 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted peanuts and the remaining chilli (to taste). Dive in, Chef!

Rice Vermicelli Noodles - 150g
Stir-fry Sauce - 82,5ml
Peanut Butter - 85ml
Garlic Cloves - 2
Fresh Chillies - 2
Peanuts - 30g
Non-GMO Tofu - 330g
Onions - 2
Cabbage - 300g
Peas - 120g
Carrot - 360g

Download the Recipe

Serves 4

NICE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
STIR-FRY SAUCE
In a bowl, combine the stir-fry sauce, the peanut butter, the grated garlic (to taste), ½ the sliced chilli (to taste), 40ml of a sweetener, and 120ml of water. Set aside.
TOTALLY NUTTY
Place a pan over medium heat with the chopped peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and set aside for serving.
CRISPY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu slabs until crispy, 3-4 minutes per side. Remove from the pan, drain on paper towel, and season. Cut into bite-sized pieces.
STIR THINGS UP
Return the pan to medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage, the peas, and the grated carrot. Fry for 3-4 minutes until slightly softened, shifting occasionally. Add the peanut stir-fry sauce, the cooked noodles, and the tofu pieces. Simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Season.
SIMPLY DELICIOUS
Plate up the loaded stir-fry. Sprinkle over the toasted peanuts and the remaining chilli (to taste). Dive in, Chef!