Sweet chilli tofu with pineapple stir-fried noodles

Sweet chilli tofu with pineapple stir-fried noodles

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(2 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Stir-fry chunks of firm tofu and serve over noodles and canned pineapple pieces for a budget-friendly homemade Chinese inspired dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal512
  • fat18g
  • saturates3g
  • carbs63g
  • sugars20g
  • fibre6g
  • protein23g
  • salt2.7g
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Ingredients

  • 250g egg noodles
  • 396g pack firm tofu
  • 4 tbsp sweet chilli sauce
  • 4 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 540g can pineapple pieces in juice, drained but keep the juice
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 tbsp vegetable oil
  • 8 spring onions, finely sliced (keep the green parts separate)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 250g frozen sliced mixed peppers
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

Method

  1. Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.

  2. Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.

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Comments (1)

PotN88's picture
5

Followed this recipe to the letter and used fresh mixed peppers instead of frozen. Turned out absolutely lovely though the sauce (which is fab with the tofu) was a little lacking ... I think it reduced off way too hard while frying the tofu. Drizzled a little bit of sweet chilli sauce and soy over the noodles when served and it came out fantastic and all the flavours were very well balanced! Will definitely be making again.

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