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Code:XMAS
Rainbow tofu noodle stir-fry
This Rainbow Tofu Noodle Stir-fry is great for a quick and easy dinner and is packed with vitamin C. For vegans and gluten, wheat and dairy free diets
Ingredients
Ingredients
- 1 tsp sesame oil
- 2 spring onions, chopped
- ¼ tsp garlic, crushed
- Handful of broccoli florets
- ½ red pepper, deseeded and sliced
- 4-5 baby corn, halved lengthways
- Handful beansprouts
- 1 x serving Eat Water noodles
- 100g marinated tofu
For the sauce
- 1 tbsp tamari or coconut amino sauce
- 1 tbsp peanut butter
- Juice of ½ lime
- 2 tbsp sweet chilli sauce
- Pinch of lo-salt and black pepper
- Fresh coriander leaves, to serve
A quick and easy dinner... plus it's packed with vitamin C-rich foods!
| Per | Serving |
|---|---|
| Energy (Kj) | 571kcal |
| Fat | 32g |
| of which saturates | 3g |
| Carbohydrates | 33g |
| of which sugars | 27g |
| Fibre | 6g |
| Protein | 34g |
| Salt | 0g |
Step 1
Heat the sesame oil in a large non-stick pan then throw in the spring onion and garlic. Cook on medium-high heat for a few minutes, then stir in the broccoli, red pepper, and baby corn and continue to cook for 3-4 minutes, stirring continuously.
Step 2
Whisk together the sauce ingredients then pour a little into the pan, cooking for a further 2-3 minutes.
Step 3
Prepare the noodles according to packet instructions, drain then add to the pan along with the beansprouts, tofu, and remaining sauce.
Step 4
Heat through for 2-3 more minutes, sprinkle over some fresh coriander then serve.
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