This is a great recipe for when you are looking for a ‘take-away’ meal but want to be sure it is healthy & delicious and worth making at home.

Serves 2


1 tsp truffle oil
1 tsp groundnut or sesame oil
1 inch fresh ginger, grated
Optional: 1 small red chilli, deseeded and finely sliced
1 small pack (280g) firm tofu, cut into pieces
80g sugar snap peas, cut into half length ways
1 medium carrot, cut into fine strips
1 cup shiitake mushrooms, slices
1/2 head of Chinese leaf cabbage (or 1 pak choi), shredded
3 tbsp soy sauce (we use Braggs or Tamari)
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 pack (approx 300g) noodles of your choice (we use brown rice noodles to make it gluten free and wholesome)
Fresh coriander for garnish
Fresh nuts/seeds of your choice, toasted, for garnish


  1. Using a wok or a large deep frying pan, head the oils before adding in the tofu.
  2. Saute the tofu for 5 minutes until golden brown then transfer to a plate.
  3. Add the rest of the vegetables (except the Chinese leaf cabbage) to the wok/pan and stir fry for 2 minutes until slightly wilted but still crunchy.
  4. If you are using dried noodles, cook these in hot water until tender (not overdone).
  5. Add the Chinese leaf cabbage (or pak choi), soy sauce, hoisin sauce and rice vinegar to the vegetables along with the noodles and stir fry for 3-4 minutes.
  6.  Return the tofu back to the pan and cook for a final 2 minutes.
  7. Divide the mixture into 2 bowls and top with fresh coriander and a sprinkling of toasted sesame seeds or peanuts.

Optional extras:
– steamed broccoli
– steamed or raw broad beans
– cooked peas
– green and/or red peppers
– pineapple chunks for sweetness
– edible seaweed (kombu slices stir fried works well and adds to the nutritional value of this dish)



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