Crispy tofu and noodle stir fry with leek & chili
British Leeks are at the height of their season right now – one of the few indigenous British vegetables to be at their best during the winter months.
This year British Leek Growers Association has teamed up with chef and social influencer Lucy Parker to create some new, delicious leek-based recipes. They are all plant-based and simple and easy to prepare, typically taking between 10 and 20 mins preparation time.
Ingredients
1 small leek, sliced thinly
1 thumb sized piece of ginger, finely chopped
3 cloves garlic, finely chopped
4 radishes, thinly sliced
1 red chili, thinly sliced
1 green chili, thinly sliced
1 lime
200 g tofu, 2cm cubed
1 tbsp. sesame seeds
80 g udon noodles or wheat noodles
2 tbsp sesame oil
2 tbsp tamari (sub for soy sauce)
1 tsp mirin
1 tsp brown sugar
Instructions
1
Add 1 tbsp sesame oil to a wok, place on a high heat
2
Once hot add the chili and ginger and fry for a few minutes before adding the garlic and tofu
3
In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of 1/2 lime and remaining sesame oil then add to the wok
4
Add the udon noodles to a pot of boiling water and simmer for five minutes
5
Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, half the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2 – 3 minutes
6
Garnish with 1 / 4 lime, a sprinkle of sesame seeds. We recommend serving with chili crisp oil*
*optional ingredient
Categories:Main Courses
Lara Balsam
