As part of the Planet Earth games, Team GB rower Melissa Wilson set a challenge to make a Vegan meal. This recipe is what she came up with using our delicious tofu.
Melissa Wilson’s Tofu Stir-fry for two
Chop the aubergine into cubes (approx. 1cm square), before drizzling over 1-2tbsp oil and a bit of salt and pepper. Stir the cubes so they’re lightly coated in the oil and evenly spread on a tray, then pop in the oven for 20 minutes or until golden and soft.
Whilst the aubergine is cooking, finely chop one chilli (trying not to touch it with your bare hands, as it’s really difficult to get off- I cut it with a knife and fork!). Also finely chop 2 cloves of garlic and a thumb-sized piece of ginger.
Cut the tofu into bite-sized cubes (approx. 1cm square), and slice the red pepper and onion into think strips.
Boil the kettle so that the water is ready to cook the noodles.
Heat 2 tbsp oil in a wide pan, and 2 tbsp rice wine vinegar if you have it in your cupboard. Once the oil is hot, pop the ginger, chilli and garlic in the pan, allow to fry for half a minute before adding the tofu.
Stir the tofu now and again. Once it is beginning to turn golden, add the onion and red pepper strips to the pan. Stir fry for 2-4 minutes and - if possible - cook the noodles in a pan of boiling water for 2-3 minutes during this stage, draining them in a colander.
Once the red pepper and onion are tender, add the spinach. Once it has begun to wilt, add in the drained noodles and the roasted aubergines from the oven. Stir everything together, serving with a sprinkle of sesame seeds on top, and soy sauce to taste.