Asian-style tofu & cucumber noodles
Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp soy sauce
- knob root ginger, peeled and shredded
- 1 lime, ½ juiced, ½ cut into wedges
- 250g pack firm tofu, drained
- 2 sheets medium egg noodles
- 1 tsp vegetable or sunflower oil
- 1?2 cucumber, peeled into ribbons
- 1 tbsp toasted peanut, crushed
- 1 fat red chilli, deseeded and finely sliced
Method
-
Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
-
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.
-
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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