Healthy stir-fry with tofu and rice noodles

Summary Not available

  • 1 garlic clove (crushed)
  • 1 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 inch ginger (peeled and grated)
  • 2 tsp chilli sauce
  • 250 g tofu (cubed)
  • 2 tsp oil
  • 1 red pepper (sliced into batons)
  • 1 carrot (peeled and sliced into batons)
  • 1 edamame
  • 600 g rice noodles
  • 4 spring onions (sliced on the diagonal)
  • 200 g beansprouts
  • 20 cashew nuts (chopped)
  1. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together

  2. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle

  3. Stir the tofu into the sauce and set aside while you prepare the vegetables

  4. Boil the kettle ready for the noodles

  5. Heat the oil in a wok over a high heat

  6. Add the pepper and carrot and stir-fry for 2 minutes

  7. Add the edamame beans and stir to mix

  8. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions

  9. Add the marinated tofu, spring onions and beansprouts to the wok and stir

  10. Drain the noodles, add to the wok and stir until evenly mixed

  11. Scatter with the chopped nuts and serve

No extra notes


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