Chilli Tofu Stir-Fry

[Guest guest]

Chilli Tofu Stir-Fry

 

 

300 g (10 1/2 oz) firm tofu, cut in 2 cm (3/4 " ) cubes

1/4 cup wheat-free tamari -OR- GF soy sauce

150 g (5 1/ oz) rice stick noodles

2 teaspoons canola oil

1 onion, cut in thin wedges

2 cloves garlic, crushed

1 long red chilli, seeded, diced

400 g (14 oz) frozen stir-fry vegetables

100 g (3 1/2 oz) fresh bean sprouts, rinsed

2 teaspoons sesame oil

 

 

1. Place tofu, 4 teaspoons tamari and 1 teaspoon black pepper in a

bowl; toss lightly to coat.

 

2. Soak noodles in boiling water to cover for 10 minutes; drain. Using

kitchen scissors, snip into shorter lengths.

 

3. Heat canola oil in a wok over high heat. Stir-fry onion for 2 minutes.

 

4. Add garlic, chilli and tofu and stir-fry for 1 minute.

 

5. Add vegetables; stir-fry for 2 minutes or until hot.

 

6. Add noodles, sprouts, remaining tamari and sesame oil. Stir-fry

until noodles are hot. Serve at once.

 

 

 

TIP: For extra protein, garnish servings with toasted almonds.

 

 

 

Serves 4.

 

 

 

--

Nutrition per serve 1073kJ; lOg fat (Ig sat); 16g protein; 6g fibre

--