This garlicky veggie wok with smoked tofu has such a lovely garlicky flavour & a helluva veggies! Such a tasty and healthy recipe! I love to double the quantities, so I have a yummy lunch for the next few days! Vegan & gluten free!
If you use regular tofu (not smoked), mix in a bowl some tamari, sesame oil and 1 crushed garlic clove and let it marinate during the preparation time. That way it will add more flavour to the dish.
Heat a wok on high heat and stir-fry this first veggie group in the wok with 1/2 tsp salt, 1 cup of veggie stock and 1 tbsp of olive oil during 5-8 min. approx. Add veggie stock if needed. When done, take out of the wok and set aside.
Put the wok back on heat and stir-fry the second veggie group in the wok with 1/2 tsp salt, 1 1/4 cup of veggie stock and 2 tbsp of olive oil during 8 min. approx. Add veggie stock if needed.
After 8-10 minutes add the peas and all the other veggies and all the seasoning ingredients to the wok. Cook for another 5-6 minutes.
Now you can also add the marinated tofu and the rice noodles, and – if you want – the spinach leaves.
Stir everything well together, maybe add a little more soy sauce and sesame oil if necessary.
Serve in a bowl and sprinkle some toasted sesame seeds and chili flakes on top.
Recipe Notes
You can swap the veggies with anything you have available.