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Asian-style tofu & cucumber noodles

Ingredients

  1. Step 1 2 tbsp soy sauce
  2. Step 2 knob root ginger , peeled and shredded
  3. Step 3 1 lime , ½ juiced, ½ cut into wedges
  4. Step 4 250g pack firm tofu , drained
  5. Step 5 2 sheets medium egg noodles
  6. Step 6 1 tsp vegetable or sunflower oil
  7. Step 7 1⁄2 cucumber , peeled into ribbons
  8. Step 8 1 tbsp toasted peanut , crushed
  9. Step 9 1 fat red chilli , deseeded and finely sliced
Asian-style tofu & cucumber noodles
Calories: 179 Carbohydrate: 24 g Protein: 10 g Fat: 6 g
Cook time: 20 minutes Prep time: minutes Total time: 20 minutes Servings: 4

TAGS

Dinner Main course Side Dish Snack Supper Asian Josh Eagleton 10-30 minute 2 serving 200 kcal or less 4 serving Asain Chinese Cucumber Cucumber Egg noodle Egg noodle Good Food Lime Lime Main noodle nut Peanut Peanut Quick Root ginger soy sauce Take-away tofu

Directions

  1. Step 1 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.
  2. Step 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. Step 3 To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.