Tofu vegetable noodles
Prep
1h 10m
Cook
10 min
Serves
5
Skill
Vegetarian
Prep
1h 10m
Cook
10 min
Serves
5
Skill
This flavoursome meal, packed with tofu, vegetables and noodles is a great source of protein. A good hearty meal perfect for those busy weeknights.
Ingredients
- 2 tbs kecap manis (sweet soy sauce)
- 2 tbs soy sauce salt-reduced
- 2 garlic cloves, crushed
- 320g packet firm tofu, drained and cut into cubes
- 450g packet hokkien noodles
- 1 ½ tbs oil
- 1 onion, halved and sliced finely
- 1 red capsicum, cut into thin strips
- 1 carrot, cut into thin juliennes
- 1 bunch baby bok choy, washed, cut into 3cm pieces
- 200g sugar snap peas
- ¼ cup water
- thai basil leaves
Nutrition per serving
770 kJ
energy kj
11 g
protein
1 g
saturated fat
4.4 g
dietary fibre
18 g
carbohydrate
6 g
sugars
925 mg
sodium
Method
- Combine kecap manis, soy sauce and garlic in a shallow dish. Add tofu, cover and marinate for one hour. Drain tofu, reserving the marinade.
- Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles with your hands.
- Add 1 tbs of oil to a large wok or frypan. Cook the tofu in batches until golden and crisp. Transfer to a plate. Heat remaining oil in the wok. Stir-fry the onion, capsicum, carrot and stems of the bok choy for 2 minutes. Add the bok choy leaves, sugar snap peas and water. Cover and cook for 1 minute or until vegetables are just tender.
- Add the noodles and remaining marinade to the pan. Cook, tossing until well combined and the sauce coats the noodles. Toss in the tofu. Serve garnished with basil leaves.
- 2 tbs kecap manis (sweet soy sauce)
- 2 tbs soy sauce salt-reduced
- 2 garlic cloves, crushed
- 320g packet firm tofu, drained and cut into cubes
- 450g packet hokkien noodles
- 1 ½ tbs oil
- 1 onion, halved and sliced finely
- 1 red capsicum, cut into thin strips
- 1 carrot, cut into thin juliennes
- 1 bunch baby bok choy, washed, cut into 3cm pieces
- 200g sugar snap peas
- ¼ cup water
- thai basil leaves
Nutrition per serving
770 kJ
energy kj
11 g
protein
1 g
saturated fat
4.4 g
dietary fibre
18 g
carbohydrate
6 g
sugars
925 mg
sodium
- Combine kecap manis, soy sauce and garlic in a shallow dish. Add tofu, cover and marinate for one hour. Drain tofu, reserving the marinade.
- Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles with your hands.
- Add 1 tbs of oil to a large wok or frypan. Cook the tofu in batches until golden and crisp. Transfer to a plate. Heat remaining oil in the wok. Stir-fry the onion, capsicum, carrot and stems of the bok choy for 2 minutes. Add the bok choy leaves, sugar snap peas and water. Cover and cook for 1 minute or until vegetables are just tender.
- Add the noodles and remaining marinade to the pan. Cook, tossing until well combined and the sauce coats the noodles. Toss in the tofu. Serve garnished with basil leaves.