Tofu Noodle Stir Fry

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.