Asian-Style Tofu and Cucumber Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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a tasty dish bursting with flavour from the bbc Ingredients:
2 tablespoons soy sauce |
1 inch gingerroot, peeled and shredded |
1 lime, 1/2 juiced, 1/2 cut into wedges |
250 g firm tofu, drained |
2 sheets medium egg noodles |
1 teaspoon vegetable oil |
1/2 cucumber, peeled into ribbon |
1 tablespoon toasted peanuts, crushed |
Directions:
1. Mix the soy sauce, ginger and lime juice in a dish, then add the drained and pressed tofu. Leave to marinate for 5 mins or longer if you are new to tofu, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
2. Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
3. To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
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