Vegan Brussels Sprout and Tofu Udon Noodle Stir-Fry

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This quick and delicious recipe transforms leftover Brussels sprouts into a flavorful Asian-inspired noodle dish. Here’s how to make it:

Ingredients

  • 300g extra-firm tofu, cubed
  • 2 tbsp cornflour
  • 200g Brussels sprouts, thinly sliced
  • 1 thumb fresh ginger, peeled and grated
  • 1 tbsp caster sugar
  • 1.5 tbsp tomato puree
  • 1 tbsp apple cider vinegar
  • 3 tbsp soy sauce
  • 300g straight-to-wok udon noodles
  • 1 red or green chilli, sliced (optional)
  • Vegetable oil for frying

Method

  1. Prepare the tofu:
    • Coat tofu cubes in cornflour
    • Fry in oil until crispy (about 10 minutes)
    • Set aside
  2. Cook the Brussels sprouts:
    • Fry sliced sprouts in oil for 2-3 minutes until browned
  3. Make the sauce:
    • Mix ginger, sugar, tomato puree, vinegar, and soy sauce
  4. Combine and finish:
    • Add noodles, crispy tofu, chilli, and sauce to the wok
    • Stir-fry until heated through and sauce is sticky

This Festive Vegan Brussels Sprout and Tofu Udon Noodle Stir-Fry is a perfect way to use up holiday leftovers while creating a delicious and satisfying meal. The combination of crispy tofu, caramelized Brussels sprouts, and a sweet-tangy sauce makes for a dish that’s both comforting and exciting. Don’t hesitate to try this recipe – it’s a great way to transform humble Brussels sprouts into a meal that will have everyone asking for seconds!