Tofu noodle stir-fry
(Serves 4)
Prep time: 10 minutes, plus 30 minutes’ marinating
Cooking time: 10 minutes
Nutrition info: 394 Calories and 2g of saturated fat
YOU NEED:
For the marinade
- 1tbsp soy sauce
- 1tsp grated ginger
- Juice 1/2 lime
- 1tsp sesame oil
For the stir-fry
- 400g tofu
- 4tbsp plain flour
- 100g medium rice noodles
- 2tbsp sunflower oil, plus extra for deep-frying
- Bunch spring onions, sliced
- 1/2 red chilli, diced
- 150g shitake mushrooms, sliced
- 250g Tenderstem broccoli, sliced
- 150g sugar snap peas, sliced
- 75g mung beans
For the sauce
- 4tbsp soy sauce
- 2tbsp honey
- 11/2tbsp rice wine vinegar
- 1tsp sesame oil
- 1 clove garlic, crushed
- 2cm fresh ginger, chopped
METHOD:
- In a bowl, mix together all the ingredients for the marinade,
then set aside. - Dry the tofu by placing on kitchen paper. Put another three sheets of kitchen paper on top and use something to weigh down the tofu (this will help to firm it up).
- Slice the tofu into about 15 cubes. Place them in the marinade, chill
in the fridge for 30 minutes, then coat the cubes in flour. - Cook the noodles in boiling water according to pack instructions. Drain and refresh under cold water. 5 Heat the sunflower oil in a wok. Add the spring onions, chilli, mushrooms, broccoli and sugar snap peas. Stir-fry for 3-4 minutes.
- Mix the sauce ingredients in a small bowl. Add to the wok along with the noodles, toss over the
heat and season. Add the mung beans at the last minute. - Heat 3cm sunflower oil in a saucepan. When very hot, deep-fry the tofu in two batches for around 2 minutes until golden and crisp. Drain on kitchen paper, then add to the stir-fry and serve.
MOST READ IN FABULOUS
Thai beef stir-fry
(Serves 4)
Prep time: 10 minutes, plus 30 minutes’ marinating
Cooking time: 15 minutes
Nutrition Facts: 449 Calories and 3g of saturated fat
YOU NEED:
For the marinade
- 1tbsp red Thai paste
- Juice 1/2 lime
- 1tbsp soy sauce
- 2tsp honey
For the stir-fry
- 400g sirloin steak
- 3tbsp sunflower oil
- 1 onion, sliced
- 1 red pepper, diced
- 150g mangetout, halved widthways
- 250g baby corn, sliced
- 1/2 bunch coriander, chopped, plus extra to serve
- 175g Jasmine rice
For the sauce
- 1 clove garlic, chopped
- 2cm piece ginger, peeled and chopped
- 1 heaped tsp Thai paste
- 2tbsp soy sauce
- 1tbsp honey
- Juice 1/2 lime
METHOD:
- Mix the marinade ingredients together in a bowl and set aside.
- Cover the beef with cling film, bash with a rolling pin, then slice into strips. Add to the marinade, mix and chill in the fridge for 30 minutes.
- Mix the sauce ingredients in a small bowl. When ready to cook, heat 1tbsp sunflower oil in a wok. Fry the steak for 1-2 minutes, then transfer to a plate.
- Add the remaining oil to the wok. Tip in the onion, pepper, mangetout and baby corn, then stir-fry for 3- minutes until it’s nearly cooked but still has some bite. Add the beef, sauce and coriander. Toss and season well.
- Wash the rice in cold water, drain and add to a pan of 300ml water with a pinch of salt. Cover, bring to the boil, then simmer for 10-12 minutes until all of the water has been absorbed and the rice is cooked. Scatter over the remaining coriander and serve.
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