Gingered tofu, aubergine & pea noodles

Gingered tofu, aubergine & pea noodles

  • Rating: 4 out of 5.2 ratings
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  • 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
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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

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    Overall rating

    Rating: 4 out of 5.2 ratings
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