This is one of my favourite colourful stir-fries. The recipe is easy, tasty and nutritious. Worried about getting all the calcium you need from plants? This is a fantastic calcium-rich recipe that the whole family can enjoy. If you have a nut allergy, try it with sunflower seed butter and a pinch of coconut sugar as sunflower seed butter can rather bitter.
I have included below a screenshot from Cronometer so you can see how just one serving of this dish provides over 603mg of calcium. This makes up 86% of my daily requirement as the UK RDA for adults aged 19 to 64 is 700mg. The sources in this dish are from the almond butter, calcium-set tofu, kale and sesame seeds.
Ingredients
Method
- Drain the tofu and pat dry. Slice into cubes and toss with soya sauce. Refrigerate for a few hours if possible. Bake in a pre-heated oven for 20 minutes at 200 degrees until firm.
- Prepare noodles according to the packet instructions and rinse under cold water immediately so they don’t stick.
- Blend the dressing ingredients and set aside.
- In a hot pan with a little water, sauté onion, garlic and chilli with a pinch of salt. Add the ginger and carrots and sauté for a few minutes, adding a little hot water if needed to deglaze the pan. Partially cover and add the courgette followed by the red bell pepper a couple of minutes later.
- Once tender but not too soft, add the kale and baked tofu. Stir thoroughly.
- Add the noodles and drizzle the dressing on top. Turn off the heat. Toss until noodles are well coated, being careful not to break noodles too much.
- Serve hot with toasted sesame seeds and sliced spring onion to garnish.
