This is a simple and super flavorful vegan stir fry dish, perfect for busy days. You can even make it gluten-free by using regular tofu and gluten-free soy sauce. Also, 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 even more flavor and color to the stir fry.
Ingredients
(for 1 person)
some sesame oil for frying
100g rice noodles
100g smoked tofu (or regular firm tofu)
1 large 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
Method:
Cook the rice noodles according to the instructions on the package and put aside.
Cut the smoked tofu any way you like and fry it until it is crispy. You could also bake it a a small toaster oven.
Cut the onion into slightly bigger cubes (about 1-2cm) and fry them in a non-stick pan. You can add some sesame 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. Or 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 everything and fry for a few more minutes until everything is well mixed.
Serve together with the tofu & enjoy!
Check out my Kyoto Sightseeing x Vegan Food guides
