Tofu Noodle Stir Fry

Nutrition

Ingredients


Servings: 4

  • 225g block firm tofu

  • oil spray

  • 2 long shallots

  • 2 orange peppers

  • 2.5 cm fresh ginger

  • baby corn

  • carrots

  • mangetout

  • beansprouts

  • 225g straight to wok noodles

  • 1tbsp reduced salt soy sauce

  • black pepper

  • 1tsp chinese 5 spice

  • 2 crushed garlic cloves




Method




  • Drain the tofu and pat dry with kitchen paper. Cut into bite-sized pieces and season with freshly ground black pepper.

  • 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.

  • 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.

  • Fold in the noodles and soy sauce until heated through. Return the tofu to the work and stir well. Serve immediately.