Charred Tofu And Chayote Stir Fry With Sweet Potato Noodles Recipe

About this recipe

This Charred Tofu and Chayote Stir-Fry with Sweet Potato Noodles is a delightful Indian-inspired dish that combines robust flavors with wholesome nutrition. Featuring crispy tofu, tender chayote squash, and chewy sweet potato noodles, the dish is seasoned with a fragrant curry spice blend for a burst of taste in every bite. The vibrant mix of textures and colors makes it as visually appealing as it is appetizing. With 18g of plant-based protein and 8g of fiber, this meal provides a nourishing option for dinner while satisfying your cravings for comfort food. The cooking process is straightforward, requiring only basic equipment and taking just 35 minutes from start to finish. Perfect for a cozy evening in London, this meal is a crowd-pleaser for anyone looking to enjoy a hearty vegetarian dinner!

Ingredients

• - The Tofoo Co. Naked Tofu
• - Fresh Asian Chayote / Chow Chow
• 300G All Plants Sweet Potato Noodles
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 1 Kg Red Onion 1kg
• 50G Black Garlic Cloves, 50G
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Amoy Dark Soy Sauce
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Coriander Seeds Catering Size

Instructions

1. 1. Slice the tofu into bite-sized cubes and pat dry to remove excess moisture.
2. 2. Peel and chop the chayote squash into thin slices for even cooking.
3. 3. Thinly slice the red onion and mince the garlic cloves for added flavor.
4. 4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. 5. Add the tofu cubes and cook until golden and slightly crispy, about 5 minutes.
6. 6. Remove the tofu from the skillet and set aside on a plate to keep warm.
7. 7. In the same skillet, add the remaining olive oil and sauté the onion and garlic until fragrant and translucent.
8. 8. Add the chayote squash slices and cook for 6-8 minutes, stirring occasionally, until tender and lightly charred.
9. 9. Meanwhile, prepare the sweet potato starch noodles according to package instructions, then drain and set aside.
10. 10. Return the tofu to the skillet and season with the Spice Kitchen Curry Blend Trio, soy sauce, salt, and black pepper.
11. 11. Gently toss the cooked noodles into the skillet, ensuring they are evenly coated in the spices and flavors.
12. 12. Cook for an additional 2-3 minutes to allow the flavors to meld together perfectly.
13. 13. Garnish with freshly chopped coriander and give the dish a final toss before serving.
14. 14. Plate the stir-fry evenly into two portions and enjoy the vibrant mix of textures and flavors.