Pineapple & Garlic Ginger Stir Fry

If Pineapples your thing then this is the dish for you! This well balanced super healthy noodle stirfry’s bursting with flavours from the Ginger and Garlic sauce.

Topped off with a stack crisp veggies and slight tang from the lime and you’ll have a true star of the house!

Pineapple & Garlic Ginger Stir Fry

If Pineapples your thing then this is the dish for you! This well balanced super healthy noodle stirfry's bursting with flavours from the Ginger and Garlic sauce.

Course Dinner

Cuisine Asian-Inspired

Keyword Plant-Based, Recipe, Vegan

Total Time 45

Servings

Author Blake

Ingredients

450 g Tofu cubed
270 g Udon Noodles
2 Cups Green Beans trimmed and halved
1 ½ Cups Pineapple
2 Cups Broccoli Florets
1 Green Capsicum diced large
¼ Cup fresh chives to garnish, optional
Bean Sprouts to Garnish, optional
Avocado oil substitute for water

Ginger & Garlic Sauce

1/4 Cup Coconut Amino
3 Tbsp Water
1 Lime juiced
2 Cloves Garlic minced
1 Tbsp Ginger minced
1 Tsp Sesame Oil

Instructions

Cook noodles as per package directions and set aside.
Make the sauce by combining all the ingredients in a small bowl and set aside.
Cook the tofu in an air fryer or oven, alternatively add oil and fry it after the next step.
In a pan on a medium high heat and the capsicum and green beans and cook for 5 minutes.
Add in the pineapple and broccoli and cook for 3-5 more minutes.
Reduce the heat to medium low and add the sauce and tofu, cook for 2 more minutes than mix in the noodles combining well.
Divide between bowls and garnish with bean sprouts and fresh chives.

Make sure to check out Blake’s Instagram and website for more tasty recipes!