This is really the worlds easiest, tasty stir-fry.
Full of great, healthy ingredients. Tofu for protein, amino acids, iron, calcium, manganese, selenium and phosphorous, zinc, and vitamin B1. Chia seeds for fibre, antioxidants and omega- 3’s. Plus much more!
It is super quick to make.
Importantly, I think it is delicious. And if you don’t really like tofu, then I really think you should try this tofu and maybe you will change your mind.
1 tablespoon of Black Chia seeds
2-3 tablespoons of Pumpkin Kernels
100g of rice Vermicelli or other rice based noodles
1/4 cup of frozen corn kernels
250g of Bean Supreme Ginger & Honey Marinated Tofu with extra stir fry sauce (this ingredient is key to the recipes success.)
2 handfuls of Australian Grown Baby Salad leaves with beetroot (you can substitute your favourite salad leaves here.)
Head a little olive oil in a pan.
Slice the tofu into pieces and cook them in your pan until heated through and toasted on both sides.
While this cooks, heat up your vermicelli noodles according to packet instructions.
Add the stir fry sauce from the tofu pack, to the fry-pan (as much or as little as you like, I added half).
Add the frozen corn and heat the whole lot through.
Turn off the heat and add your drained noodles and salad leaves and sir through.
Sprinkle with the pumpkin kernels and Chia seeds and enjoy.
Healthy, tasty, easy. Quite loveable yes?
As long as you don’t hate tofu, then I can’t help you. “Haters gonna hate” right Tay Tay?
My tip is this. If you are cooking for little people too, cook up an extra lot of rice noodles then add a small serving of this stir-fry with the un-dressed noodles to the children’s bowl. My kids will all eat this meal as long as it is kept fairly plain and not too spicy.