Asian-style tofu & cucumber noodles

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Good Food

3 ratings

Recipe by Good Food

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1. Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
2. Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
3. To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

Per serving (4)

179 kcalories, protein 10g, carbohydrate 24g, fat 6 g, saturated fat 1g, fibre 1g, salt 1.8 g

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• ange

  26 November 2007

  ange rated this recipe

  

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• Sandra

  05 January 2008

  Sandra rated and commented on this recipe

  

  the list of ingredients does not include the chilli mentioned in instruction no. 3.

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• Hanna

  22 January 2008

  Hanna rated and commented on this recipe

  

  Pretty good, I've made it several times.

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Ingredients

• 2 tbsp soy sauce
• knob root ginger , peeled and shredded
• 1 lime , ½ juiced, ½ cut into wedges
• 250g pack firm tofu , drained
• 2 sheets medium egg noodles
• 1 tsp vegetable or sunflower oil
• 1⁄2 cucumber , peeled into ribbons
• 1 tbsp toasted peanuts , crushed
• 1 fat red chilli , deseeded and finely sliced

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Difficulty and servings

Serves 2 - 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 2 tbsp soy sauce
• knob root ginger , peeled and shredded
• 1 lime , ½ juiced, ½ cut into wedges
• 250g pack firm tofu , drained
• 2 sheets medium egg noodles
• 1 tsp vegetable or sunflower oil
• 1⁄2 cucumber , peeled into ribbons
• 1 tbsp toasted peanuts , crushed
• 1 fat red chilli , deseeded and finely sliced

Per serving (4)

179 kcalories, protein 10g, carbohydrate 24g, fat 6 g, saturated fat 1g, fibre 1g, salt 1.8 g

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