The BBC Good Food logo
Gingered tofu, aubergine & pea noodles

Gingered tofu, aubergine & pea noodles

By
A star rating of 4 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy - perfect for a meat-free weeknight meal

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal461
fat14g
saturates3g
carbs59g
sugars13g
fibre12g
protein18g
salt2.5g
Advertisement

Ingredients

  • 3 tbsp toasted sesame oil
  • 2 aubergines , cut into small chunks
  • 4 nests medium egg noodles (about 250g)
  • 1 garlic clove
  • thumb-sized piece ginger , grated
  • 2 tsp Chinese five-spice powder
  • 3 tbsp soy sauce
  • 3 tbsp sweet chilli sauce
  • 160g pack marinated tofu pieces (we used Cauldron)
  • 225g frozen peas , defrosted
  • 3 spring onions , shredded

Method

  • STEP 1

    Heat a wok over a high heat and add 2 tbsp of the oil. Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.

  • STEP 2

    Remove the aubergine from the pan and add the remaining oil. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 secs.

  • STEP 3

    Throw in the tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.

Goes well with

Recipe from Good Food magazine, March 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content