
Tofu & cucumber noodles
- Good Food team
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Serves 2 - 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 3.4 out of 5.6 ratingsRate
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Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour
Easily doubled
Easily halved
Freezable
Healthy
Vegetarian
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Omelette vegetable rolls
A star rating of 4.3 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp soy sauce
-
knob root ginger
peeled and shredded
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1 lime
½ juiced, ½ cut into wedges
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250g pack firm tofu
drained
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2 sheets medium egg noodles
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1 tsp vegetable or sunflower oil
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1⁄2 cucumber
peeled into ribbons
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1 tbsp toasted peanut
crushed
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1 fat red chilli
deseeded and finely sliced
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Nutrition: per serving (4)
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kcal179
-
fat6g
low
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saturates1g
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carbs24g
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sugars2g
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fibre1g
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protein10g
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salt1.8g
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Method
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step 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.
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step 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.
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step 3
To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
Recipe from Good Food magazine, May 2007
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A star rating of 3.4 out of 5.6 ratings
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