Although stir-fries aren’t the most elegant, creative and ingenious meal option out there, they never fail to be one of my favorite dishes. With it’s versatility, customizable ingredients and effortless tastiness, it’s definitely a go to supper for me! On top of that, it’s a great way to empty out the fridge with leftover veggies, meats or tofu without any waste.Although we made a mistake and bought medium firm tofu instead of firm (it makes a huge difference!), the recipe still tasted amazing, but for a better looking and crispier tofu, I definitely recommend getting firm.
This is one of the best homemade stir-fries I have had, and it’s super easy. I give full credit to the sesame oil and the lemon glaze for making this recipe a total win. The added veggies also add a desirable crunch.
The first time we made this stir fry, we also accidentally discovered how to make crispy fried noodles. My boyfriend was heating up some oil and accidentally dropped an uncooked vermicelli into it. It instantly curled up and created a light and airy noodle, say what!?!? In our excitement, we decided to heat up a pan with oil and make more, to serve with our stir-fry. It was the perfect added touch.
- 1 egg, beaten
- 3 tbsp soy sauce
- 1 garlic clove
- 250g firm tofu
- 5 tbsp sesame seeds (black seeds look better, but white works the same)
- 5 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp grated ginger
- 1 large head of broccoli, cut into florets
- 1 bunch of asparagus, cut into bite-sized pieces
- 1 cup bean sprouts
- 250g rice vermicelli
- 2 shallots, chopped
- drizzle of sesame oil
- Before beginning, wrap the block of tofu in a paper towel and place between two plates. Place a weight, like a can of beans, on the top plate. This will drain the tofu, leave it for max 30 minutes.
- In a small bowl, mix the beaten egg with 1 tbsp soy sauce. Crush the garlic clove into the mixture and incorporate.
- Using the drained tofu, cut into cubes.
- Put the sesame seeds on a plate. With the tofu cubes, dip them in the egg mixture and then dip them into the sesame seeds, so that they are nicely and evenly coated.
- In a small saucepan, incorporate the remaining 2 tbsp soy sauce, lemon juice, sugar and ginger. Simmer the mixture over medium-low until it has reduced by half, about 5 minutes.Remove from heat once it is ready and set aside.
- Drizzle a large frying pan with oil (preferentially sunflower or canola) and heat until very hot. Add the broccoli and asparagus and fry for 30 seconds, then reduce the heat to medium and cook for another 2 minutes. Add the bean sprouts and cook for 30 seconds. The goal is for the veggies to still be crispy and slightly crunchy. Remove from pan.
- Boil water in a saucepan and remove from heat. Add the vermicelli and cook for 1-2 minutes or until the noodles are soft. Be careful not to overcook them, as they will break once they are incorporated in the stir-fry.
- In the same pan that cooked the veggies, heat another drizzle of oil over medium heat. Add the tofu and cook for 5 minutes, mixing them around from time to time.
- Add the veggies, noodles and glaze into the large pan and mix until incorporated.
- In a small frying pan, heat about 2 tbsp of canola oil until very hot.
- Carefully add a very small amount of uncooked vermicelli (broken into smaller bits) and watch them instantly curl up. Remove from heat immediately with a fork (the oil needs to be very hot for them to curl up).
- Repeat for as many times as you wish, changing the oil if it starts burning the noodles.
- Serve with shallots, a drizzle of sesame oil and crispy noodles.
I hope you enjoy the recipe! If you love stir frying, I don’t doubt that this recipe might become a favorite of yours too :).
Thanks again to our friend, Alex, for taking these awesome pictures!