Asian-style tofu & cucumber noodles

10-30 minutes 2 servings 200 kcal or less 4 servings asain chinese cucumber cucumbers egg noodle egg noodles lime limes mains noodles nuts peanut peanuts quick root ginger soy sauce take-away tofu

N/A

Source

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.