A quick mid-week meal idea, balancing sweet and sour flavours of tamarind, chilli, baby corn and sugar snap peas, and the protein and amino acid of tofu, with the crunch of deep fried vermicelli noodles. Super simple stir fry to make!
4 square pieces of firm tofu (cut to bite size)
50g sugar snap peas (trimmed)
50g baby corn (trimmed)
1 small zucchini (cut to bite size)
1 medium capsicum (cut into strips)
1 handful black fungus (soaked overnight or in hot water for 30 minutes until soft, and torn into small pieces)
2 tbs vegetable oil
1 red chilli (roughly chopped)
1 tbs tamarind paste
1 ½ tbs vegan fish sauce
1 ½ tbs sugar
To make the sauce, mix chopped chilli, tamarind paste, vegan fish sauce and sugar in a small bowl. Set aside, ready to use.
Heat wok or pan with oil over high heat. Add tofu, turn heat to medium, fry for 2 minutes or until golden brown.
Add vegetables, stir fry for 2 minutes.
Add sauce, keep frying for another minute or until all vegetables are cooked.
Serve warm with a side of rice or on a bed of deep fried vermicelli noodles (to deep fry noodles, heat oil in a wok or pan on high heat, fry noodles until crispy, and remove and place on a paper towel before serving).