Tofu and Vegetable Stir Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This comes from BBC Good Food magazine. They recommend it as part of a low GI diet. 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.
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