This dish is really easy to make, packed with fibre, and features 13 different plants – nearly half of your target 30 plant foods per week, as per the American Gut Project.
Takes 10 minutesminutes
Serves 4
Ingredients
200gfirm tofu
200gwhole wheat noodles
3tbsptamari
1tbspmaple syrup
1bunch scallions(green onions)
3clovesgarlic
1thumb-sized piece of ginger
1red chilli
150gmushrooms
1yellow pepper
1grated carrot
400gblack beans(drained and rinsed)
400mlcoconut milk(use half the can)
50gsugar snap peas
Bunch of coriander
Juice of ½ a lime
Instructions
Boil the kettle, then fill a medium pot with the boiled water. Add the noodles and cook according to the instructions on the packet. Once cooked, drain and rinse them.
Chop the firm tofu into medium-sized cubes. Peel and finely chop the garlic and ginger. Finely chop the scallions (green parts only), mushrooms, and yellow pepper. Drain and rinse the tin of black beans.
Heat a wide-bottomed, non-stick pan on high heat. Once the pan is hot, reduce the heat to medium. Add the cubed tofu and cook until it starts to brown, turning to sear both sides. Add half of the garlic and ginger, and cook for 2 minutes, stirring regularly. When the tofu is seared, add 2 tablespoons of tamari and 1 tablespoon of maple syrup. If anything starts to stick, add 2-3 tablespoons of water and deglaze the pan. Remove the tofu from the pan and set aside.
In the same pan, add the chopped yellow pepper, scallions, mushrooms, the remaining ginger, chilli, and grated carrot. Cook for 3 minutes. If anything starts to stick, add 2-3 tablespoons of water and deglaze the pan. Add the black beans, half the can of coconut milk, and the cooked noodles.
Cook for a further minute or two, stirring to incorporate everything. Turn off the heat. Taste and season with salt. Start with 1 teaspoon of salt and adjust to taste if necessary. Squeeze over the juice of ½ a lime.
Finely chop the coriander and sugar snap peas and add them to the dish before serving.
Notes
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