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Tofu noodle stir fry

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A tasty, meat-free dish with spicy ginger and peppery flavours.
Serves
4
Prep
10 minutes
Cook
10 minutes
Each 323g serving contains (excludes serving suggestion)
KCal
208
Carbs
22.80g
Fibre
6.80g
Protein
12.00g
Fat
5.70g
Saturates
0.70g
Sugars
8.70g
Salt
1.30g
Portion Fruit & Veg
2
Ingredients
Ingredients
225g block tofu
oil spray
2 long shallots, peeled and sliced
2 orange peppers, sliced
2.5cm piece fresh ginger, finely chopped
225g pack baby corn, carrots and mangetout
225g beansprouts
225g straight-to-wok noodles
1 tbsp light soy sauce
freshly ground black pepper
Method
  1. Drain the tofu and pat dry with kitchen paper. Cut into bite-sized pieces and season with freshly ground black pepper.
  2. Heat a non-stick wok. Lightly spray with oil and add the tofu. Stir-fry quickly over a high heat, stirring until lightly browned. Transfer to a plate.
  3. Add the shallots and peppers to the wok and stir-fry over a high heat. Add the ginger, baby corn, carrots and mangetout, stir-fry for 2-3 minutes. Add the beansprouts and stir-fry for 2 minutes.
  4. Fold in the noodles and soy sauce until heated through. Return the tofu to the work and stir well. Serve immediately.
Chefs tips
  • For extra flavour, add one or two crushed garlic cloves or 1 tsp Chinese 5 Spice powder.
  • You could use 200g chicken, turkey or lean pork in place of tofu.
  • Use rice to make this recipe gluten-free.
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