Chilli, basil, tofu stir fry

This recipe is a perfect lunch or dinner. It’s vegan, easily gluten free, but free, easy to make and full of flavour. This recipe will make you want seconds.


Serves 3-4 – Takes 40 minutes


  • 1 broccoli, cut into florets
  • 2-3 carrots, peeled and chopped
  • 1 cup (about 6) chopped mushrooms (I used cup)
  • 1 can (400g) stir fry veggies, rinsed (I used mixed water chestnut, bean sprouts and baby corn)
  • 2-3 handfuls of baby spinach (or preferred leafy green)
  • 150g preferred noodles, prepared to packet instructions (I used ramen)
  • 1 300g packet silken tofu, cut into cubes
  • 1 bottle (90ml) Thai chilli basil stir fry sauce
  • 2-3 tbsp neutral oil (I used rice bran)
  • 1/2 cup water
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar (use apple cider or white vinegar for a substitute)
  • 2 tbsp mirin (or preferred liquid sweetener)


  1. Heat up oil in large frying pan on high heat. Add thai chilli basil sauce and heat until it is fragrant.
  2. Add broccoli, cooking for a few minutes. Add carrot, stir well and cook for 5 minutes, or until nearly cooked through.
  3. Add mushrooms, stirring to combine. Cook for 3-5 more minutes, or until broccoli is just under cooked.
  4. Add stir fry veggies, silken tofu and stir well to marinate all ingredients. Add 1/2 water, soy sauce, mirin, rice vinegar and mix well to coat all ingredients. Cook on a high heat until nearly all the liquid has evaporated.
  5. Add noodles, and baby spinach, stirring well and cook for another 2-3 minutes. Then turn off heat and let rest, such that all liquid is absorbed by the noodles.

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