Tofu and vegetable stir fry

[Guest guest]

Serves 2

 

300g/12 oz firm tofu (cut into 2cm cubes)

1 tbsp light soy sauce

1 tbsp chilli sauce

1 tsp sesame oil

50g/2oz egg noodles

1 tbsp vegetable oil

200g/8 oz pak choi or spinach

1 red bell pepper (deseeded and cubed)

85g/3 oz mangetout or sugar snap peas

1 tbsp cashew nuts roughly chopped

 

1. Marinate the tofu with the soy, chilli sauce and sesame oil (we

did it for about 2 hours but 5 mins may do). Cook the noodles in

boiling water for 4 minutes or until tender, drain and return to the pan.

 

2. Heat the vegetable oil in a wok or a large frying pan until

really hot, then add the tofu (we discovered to need to drain it out

of the marinade and reserve this for later). Stir fry for about 2-3

minutes or until golden, tip into the noodles. Cut off the pak choi

leaves and chop the stems on a slant, add the stems to the wok along

with the pepper, spring onions, mangetout and cashew nuts. Stir fry

for 3-4 minutes or until softened. Return the noodles and tofu,

thrown in the leaves (and reserved marinade), heat through and divide

between two plates.

 

Per serving

403 Kcals, protein 23g, carb 33g, fat 21g, saturated fat 2g, fibre 3g,

added sugar 1g, salt 3.89g

 

 

 

The Dragon