Sesame noodles with tofu

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1. Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
2. Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
3. Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

Giving tofu flavour

Tofu is often deep-fried to give it more flavour, but marinating it is a good way to add flavour without the fat. Sesame oil adds delicious nutty depth to stir-fries and it's well worth the investment as a little goes a long way.

Per serving

531 kcalories, protein 27g, carbohydrate 74g, fat 17 g, saturated fat 2g, fibre 5g, salt 3.35 g

'I'm not keen on tofu, but loved the nutty taste of the sauce with the flavours of the sesame, chilli and ginger working well.'

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• Helens Food

  15 April 2008

  Helens Food commented on this recipe

  Quick and easy to make. Tastes great too. Ideal mid week recipe.

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• FOod

  24 April 2008

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Ingredients

• 250g pack firm tofu , drained (we used Cauldron)
• 2 tbsp reduced-salt soy sauce , plus extra to serve (optional)
• 300g green veg (we used mange tout and halved bok choi)
• 1 garlic clove , sliced
• small knob of ginger , peeled and shredded
• 300g pack straight-to-wok egg noodles (or use 2 sheets medium dried egg noodles and follow pack instructions)
• 1 tbsp sesame seeds

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 2 mins

Vegetarian

Low in saturated fat

Ingredients

• 250g pack firm tofu , drained (we used Cauldron)
• 2 tbsp reduced-salt soy sauce , plus extra to serve (optional)
• 300g green veg (we used mange tout and halved bok choi)
• 1 garlic clove , sliced
• small knob of ginger , peeled and shredded
• 300g pack straight-to-wok egg noodles (or use 2 sheets medium dried egg noodles and follow pack instructions)
• 1 tbsp sesame seeds

Per serving

531 kcalories, protein 27g, carbohydrate 74g, fat 17 g, saturated fat 2g, fibre 5g, salt 3.35 g

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