Give tofu a go with this low-fat, filling recipe with an Asian influence.
An easy recipe for egg noodles: learn how to make this Chinese-style dish prepared with tofu and vegetables a tasy vegetarian first course. It's also rich in various antioxidants, folate and potassium.
Best served as
Lunch or dinner
Prep: 15.00 minutes
Cook: 10.00 minutes
Total: 25 minutes
Serves 2 people
- 1/4 cup soy sauce
- 3 Tbs. packed dark brown sugar
- 2 tbs. fresh lime juice.
- 1-1/2 Tbs. Sriracha; more for serving
- 2 large cloves garlic, minced
- 3 Tbs. vegetable or peanut oil
- 300g firm tofu, cut into 2cm cubes
- Salt and freshly ground white pepper
- 2 medium carrots, halved lengthwise and thinly sliced on the diagonal
- 1 green capsicum - sliced
- 330g packet fresh cooked noodles, such as udon or yakisoba
- 1 cup beansprouts
- Whisk the soy sauce, sugar, lime juice, Sriracha, garlic, and 2 Tbs. water in a small bowl; set aside.
- Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the tofu, season generously with salt and pepper, and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes.
- Transfer to a large bowl. Add another 1 Tbs. oil to the pan, and then add the carrots and capsicum. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.
- Add the remaining 1 Tbs. oil, the cooked noodles. Cook, stirring occasionally, until the noodles are browned in spots.
- Stir the sauce and then carefully pour it over the noodles. Toss well to coat and cook, stirring, until the sauce is reduced to a sticky finish, about 2 minutes.
- Return the tofu and carrots to the wok. Add the beansprouts and toss well. Serve hot with Sriracha if desired.