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)
Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together
If it is very thick, stir in 1–2 tablespoons of hot water from the kettle
Stir the tofu into the sauce and set aside while you prepare the vegetables
Boil the kettle ready for the noodles
Heat the oil in a wok over a high heat
Add the pepper and carrot and stir-fry for 2 minutes
Add the edamame beans and stir to mix
Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions
Add the marinated tofu, spring onions and beansprouts to the wok and stir
Drain the noodles, add to the wok and stir until evenly mixed
Scatter with the chopped nuts and serve
No extra notes