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Asian-style tofu & cucumber noodles

Asian-style tofu & cucumber noodles

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 4

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
Nutrition: per serving (4)
HighlightNutrientUnit
kcal179
low infat6g
saturates1g
carbs24g
sugars2g
fibre1g
protein10g
salt1.8g
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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 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.

Goes well with

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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