Asian tofu with stir-fried noodles, pak choi & sugar snap peas

2 of 5-a-day folate good for you vermicelli stir fry summer diet plan vitamin c

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Ingredients

195g extra-firm tofu

2 tsp tamari or soy sauce

2cm piece ginger , peeled and finely chopped or grated

1 garlic clove , finely chopped

2 tbsp lemon or lime juice

1 tsp sesame oil

85g vermicelli rice noodle

2 tsp rapeseed oil

1 tsp sesame oil

1 spring onion , trimmed and thinly sliced

1 garlic clove , finely chopped

½ red chilli , deseeded and finely chopped

2cm piece ginger , peeled and finely chopped

100g sugar snap pea

100g pak choi (or spinach)

1 large red pepper , sliced

1 tsp tamari or soy sauce

juice ½ lime

1 tbsp finely chopped coriander

Method

Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in  a small bowl with the marinade. Cover and leave for 30 mins-1 hr.

Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.

Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.

In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.

Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.