This is a simple and super flavorful vegan stir-fry dish. Using pineapple gives it some natural sweetness while the kimchi provides lots of flavor and some hotness. If you don’t have kimchi, you can just skip it and it will still be delicious! Even though I didn’t use it this time, I recommend adding fresh coriander if you have it on hand to give your stir-fry even more flavor and color.
Ingredients for 1 portion:
50g rice noodles
100g smoked tofu
1 big carrot
1 red onion
1 thumb of fresh ginger or 1 teaspoon ginger powder
A handful of cut pineapple (1cm cubes)
4 tablespoons of soy sauce
1 big tablespoon of vegan kimchi
A pinch of black pepper
Optional: fresh coriander
Cook the rice noodles according to the instructions on the package and put aside for later.
Cut the smoked tofu any way you like and fry it until it is crispy. I personally like to slice and bake it a a small toaster oven.
Cut the onion into slightly bigger cubes (about 1-2cm) and fry it in a non-stick pan. You can add some sesame oil or frying oil if you like.
In the meanwhile remove the peel from the carrot and then use your peeler to cut the carrot into thin stripes, then add them to the onion.
If you use fresh ginger, mince and add it. Otherwise add the powder.
If not done yet, cut your pineapple into small cubes and then add them to the pan.
Add the soy sauce, kimchi, noodles and pepper. You can adjust the amounts to your liking. Then stir and fry for a few more minutes until everything is well mixed.
Serve together with the tofu & enjoy! Optional: garnish with coriander.