Tofu Noodle Stir-fry
35
- Makes4 servings
The sauce for this delicious stir-fry is easy to put together with ingredients you've probably got in the cupboard. Feel free to swap the vegetables for other favourites or whatever you have on hand.
Ingredients
1/2 454 g pkg vermicelli rice noodles, about 1/2 in (1 cm) width
1 lemon
3 tbsp soy sauce
1 tbsp cornstarch
1 tsp grated ginger
1 tbsp honey
2 cloves garlic, minced
3 tbsp vegetable oil
1 450 g pkg extra-firm tofu, cut into cubes
1 sweet pepper, cut into bit-sized strips
1 225 g pkg sliced mushrooms
1/2 lb snow peas, or snap peas, trimmed
Instructions
Fill a kettle with water and bring to a boil. Pour into a large bowl. Add noodles, separating as you add them. Soak, stirring and separating from time to time until tender, 15-20 minutes. Drain well.
Meanwhile, squeeze ¼ cup (50 mL) juice from the lemon into a small bowl. Add 1⁄2 cup (125 mL) cold water and soy sauce. Whisk in cornstarch. Stir in ginger, honey and garlic.
Set a large frying pan over medium-high heat. Add vegetable oil. When hot, add the tofu. Cook until lightly golden, turning once, about 4-6 minutes.
Add pepper and mushrooms. Stir-fry until they begin to soften slightly, 3-4 minutes. Reduce heat if stir-fry starts to stick. Add snow peas. Stir-fry for 1 minute.
Stir in lemon mixture. Cook until thickened, 1-2 minutes. Stir in noodles and serve immediately. Leftovers will keep well, covered and refrigerated, for up to 2 days.
Nutrition (per serving)
Calories 144, Carbohydrates 15g, Fibre 13g, Sodium 2mg.
Weekly Newsletter
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners