Tofu & cucumber noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
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 peanut, crushed
- 1 fat red chilli, deseeded and finely sliced
Method
- 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.
- 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.
- STEP 3
To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
