Tofu and Vegetable Stir Fry

Submitted by Sackville

"This comes from BBC Good Food magazine. They recommend it as part of a low GI diet."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 2

ingredients

• 12 ounces firm tofu, cut into 2 cm cubes
• 1 tablespoon light soy sauce
• 1 tablespoon chili sauce
• 1 teaspoon sesame oil
• 2 ounces egg noodles
• 1 tablespoon vegetable oil
• 8 ounces pak choi or 8 ounces spinach
• 1 red pepper, deseeded and cubed
• 6 spring onions, cut into 5 cm lengths
• 3 ounces fresh snow peas
• 1 tablespoon cashew nuts, roughly chopped

directions

1. Marinate the tofu with the soy, chilli sauce and sesame oil.
2. Meanwhile, cook the noodles in boiling water for 4 minutes or until tender.
3. Drain and return to the pan.
4. Heat the oil in a wok or large frying pan, then add the tofu.
5. Fry for 2-3 minutes until golden.
6. Tip into the pan of noodles.
7. Cut off the pak choi leaves and chop the stems on a slant.
8. Add the stems to the wok with the pepper, spring onions, mangetout and cashew nuts and stir fry for 3-4 minutes until softened.
9. Return the noodles and tofu to the wok.
10. Throw in the pak choi leaves or spinach.
11. Toss and divide between plates.

Reviews

[ellie_]

This is an interesting dish even though I needed to cook it longer than indicated. I wasn't sure of some of the ingredients so I used spinach and snow peas and probably a bit more egg noodles than indicated. Thanks for sharing.