Easy 15 Minute Stir Fry with Leek and Crispy Tofu
A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.
This recipe is made in partnership with the British Leek Growers’ Association
What’s in the recipe?
Leeks- This time slicing them lengthways and thinly, they create a vegetable like noodle. They keep their crunch with this recipe, only being added to the wok for the final 3-4 minutes of cooking. Don’t be scared to use the full leek for this recipe, the dark green end gives a slightly different texture in this stir fry.
Tofu- My favourite thing to use in stir fry as it can cope with the high heat perfectly. Just an easy sauce to coat and flavour and you have a delicious form of protein in this dish.
Chilli- I used Thai chillies for this recipe however you can use whatever you. have at hand, depending on how spicy you like it.
Noodles- For this recipe I’ve chosen udon noodles that just need to be heated in boiling water for a few minutes before they’re cooked. You can swap this out for the instant ramen noodles if preferred. If you’re gluten free try using rice noodles or soba noodles.
Tips and Tricks
Timing – to be time efficient, prepping things like the boiling of the kettle for the noodles, getting the wok on a high heat, using a grater for the ginger and garlic will help speed things along.
High heat- Getting the wok to a nice high heat will help with the cooking time, you want to keep the food moving by stirring and tossing to ensure it doesn’t burn. Once you add the sauce to the pan with the veggies it’ll sear everything beautifully.
Don’t add the leeks and radish until the end- Don’t be tempted to throw everything in at the same time. We want the leeks and radishes to remain nice and crunchy, so by adding them towards the end of cooking it’ll help them stay delicious and fresh.
15 Minute Crispy Tofu & Leek Stir Fry
- 1 leek sliced thinly lengthways
- 1 thumb sized piece of ginger finely chopped
- 3 cloves garlic finely chopped
- 4 radishes thinly sliced
- 1 red chilli thinly sliced
- 1 green chilli thinly sliced
- 1 lime
- 200 g tofu 2cm cubed
- 1 tbsp sesame seeds
- 80 g udon noodles or wheat noodles
- 2 tbsp sesame oil
- 2 tbsp tamari sub for soy sauce
- 1 tsp mirin
- 1 tsp brown sugar
- Add 1 tbsp sesame oil to a wok, place on a high heat
- Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu
- In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of 1/2 lime and remaining sesame oil then add to the wok
- Add the udon noodles to a pot of boiling water and simmer for five minutes
- Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, 1/2 the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes
- Garnish with 1/4 lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil