Gingered tofu, aubergine & pea noodles

Gingered tofu, aubergine & pea noodles

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy - perfect for a meat-free weeknight meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal461
  • fat14g
  • saturates3g
  • carbs59g
  • sugars13g
  • fibre12g
  • protein18g
  • salt2.5g
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Ingredients

  • 3 tbsp toasted sesame oil
  • 2 aubergines, cut into small chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 nests medium egg noodles (about 250g)
  • 1 garlic clove
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp Chinese five-spice powder
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp sweet chilli sauce
  • 160g pack marinated tofu pieces (we used Cauldron)
  • 225g frozen peas, defrosted
  • 3 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  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.

  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.

  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.

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Comments, questions and tips

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ridge1988
30th Aug, 2017
3.8
This is a reasonably solid mid week recipe. I have made a few times when I've been short of time to cook. I normally replace tofu with quorn pieces, which i pre-marinate in a bit of extra sesame oil, chinese five spice, soy and sweet chilli.
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