You can’t go wrong with a stir-fry, especially when you learn about the ingredients Chef Max La Manna uses to make his recipe stand out. This vegan stir-fry is dependable and customizable, perfect for when you need to dump those extra veggies in the back of the fridge.
Recycling leftover food is one of the best ways to reduce food waste. Instead of throwing leftovers or leftovers in the trash (or composter!), why not use them to create a whole new recipe? This helps keep food out of landfills and helps you reduce your carbon footprint.
Manna knows everything on reducing food waste. After all, each of his recipes is low-polluting and plant-based. So if you’re looking for ways to step up your eco-friendly cooking game, this vegan stir-fry is a great place to start.
Max La Manna has created a simple and sustainable meal
According to La Manna, her go-to dinner recipe is tofu noodles, i.e. this vegan tofu noodle stir-fry, which can be found on her Instagram. All you need is cubed tofu, cornstarch, noodles of your choice, oil, and baking soda.
In a recent episode of good togetherLa Manna told us exactly how he perfects his famous tofu noodles.
“I’m going to press my tofu then cut it into cubes and cover it with [corn starch] have a nice dry coating on the outside,” he says. “In a frying pan, I’m going to add a little vegetable oil, so that it gets nice and crispy on the outside. You’re trying to evoke or bring crunch, flavors and textures into many plant-based dishes.
Here’s exactly how to make these delicious tofu noodles in under 30 minutes, according to La Manna’s recipe.
Vegan stir-fry recipe
450 grams of firm tofu cut into cubes (can replace the tofu with chickpeas, tempeh or mushrooms)
200 grams of noodles of your choice
2 tablespoons cornstarch
2-3 tablespoons of oil
1 teaspoon baking soda
2 tbsp soy/tamari sauce
2 teaspoons sesame oil
1 tbsp peanut butter (tahini or seed butter optional)
2 teaspoons rice vinegar
1 tablespoon of fresh ginger
2 teaspoons maple syrup or brown sugar
1/2 teaspoon red pepper flakes
1. Combine cubed tofu and cornstarch in a large bowl.
2. In a skillet over medium-high heat, add the oil. Once the oil is hot, add the tofu. Brown the tofu for 2 minutes on each side. And watch the tofu so it doesn’t burn!
3. Boil water and add your noodles. Cook noodles according to package instructions. (Bonus: if you want egg noodles, add a teaspoon of baking soda to your boiling noodles – it even works for all kinds of pasta dishes!)
4. Drain the noodles, remove the pan from the heat and add the noodles with the tofu.
5. Prepare the sauce and mix it with the noodles and tofu.
6. Add vegetables and other toppings of your choice. Some good options are carrot, spinach, peas, broccoli, mushrooms, peppers, and chives. La Manna personally chose ribbon carrot, roasted peanuts, fresh cilantro, cilantro and pickled red onion as garnish. And he recommends using up any leftover vegetables you have in the fridge.
7. Serve and enjoy!
To find more delicious recipes and eco-friendly cooking ideas from Max La Manna, check out his interview on good together. Plus, you can even check out her nifty banana peel BLT recipe – we’ve broken down the recipe for you!
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