Tofu noodle stir fry
prep: 10 minutes
cook: 10 minutes
serving: 4
Nutrition Facts
each serving
KCal
175
Carbs
22g
fiber
6.2g
Protein
10.8g
Fat
3.5g
Saturates
0.5g
Sugars
8.9g
Salt
1.22g
Fruit/Veg Portion
2
Ingredients
all 10 types- 225g block firm 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 reduced-salt soy sauce
- freshly ground black pepper
Directions
4 steps in totalStep 1
Drain the tofu and pat dry with kitchen paper. Cut into bite-sized pieces and season with freshly ground black pepper.
Step 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.
Step 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.
Step 4
Fold in the noodles and soy sauce until heated through. Return the tofu to the work and stir well. Serve immediately.
PRINT
I MADE IT
