Sesame noodles with tofu

2 servings 600 kcal or less broccoli chinese egg noodle egg noodles ginger low fat mains mange tout noodles pak choi quick saturated fat sesame seed sesame seeds soy sauce tofu under 10 minutes

N/A

Source

Ingredients

250g pack firm tofu , drained (we used Cauldron)

2 tbsp reduced-salt soy sauce , plus extra to serve (optional)

300g green veg (we used mange tout and halved bok choi)

1 garlic clove , sliced

small knob of ginger , peeled and shredded

300g pack straight-to-wok egg noodle (or use 2 sheets medium dried egg noodles and follow pack instructions)

1 tbsp sesame seed

1 tbsp sesame oil , plus extra to serve (optional)

Method

Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.

Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.