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Tofu with stir-fried noodles, pak choi & sugar snap peas

Asian tofu with stir-fried noodles, pak choi & sugar snap peas

Tofu with stir-fried noodles, pak choi & sugar snap peas

Name: Tofu with stir-fried noodles, pak choi & sugar snap peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 195g extra-firm tofu; 2 tsp tamari or soy sauce; 2cm piece ginger peeled and finely chopped or grated; 1 garlic clove finely chopped; 2 tbsp lemon or lime juice; 1 tsp sesame oil; 85g vermicelli rice noodle; 2 tsp rapeseed oil; 1 tsp sesame oil; 1 spring onion trimmed and thinly sliced; 1 garlic clove finely chopped; ½ red chilli deseeded and finely chopped; 2cm piece ginger peeled and finely chopped; 100g sugar snap pea; 100g pak choi (or spinach); 1 large red pepper sliced; 1 tsp tamari or soy sauce; juice ½ lime; 1 tbsp finely chopped coriander

Jennifer Irvine

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

plus marinatingq

A star rating of 4.3 out of 5.23 ratingsRate

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A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

195g extra-firm tofu

For the marinade

2 tsp tamari or soy sauce
2cm piece ginger

peeled and finely chopped or grated
1 garlic clove

finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil

For the stir-fried noodles

85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion

trimmed and thinly sliced
1 garlic clove

finely chopped
½ red chilli

deseeded and finely chopped
2cm piece ginger

peeled and finely chopped
100g sugar snap pea
100g pak choi

(or spinach)
1 large red pepper

sliced
1 tsp tamari or soy sauce
juice ½ lime
1 tbsp finely chopped coriander

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Nutrition: per serving

kcal328

low
fat9g

low
saturates1g
carbs45g
sugars9g
fibre4g
protein15g
salt1.1g

Method

step 1

Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
step 2

Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
step 3

Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
step 4

In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
step 5

Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.

Recipe from Good Food magazine, July 2014

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A star rating of 4.3 out of 5.23 ratings

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