Tofu Noodle Stir-Fry

Name: Tofu Noodle Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 servings
Ingredients: 1 block, cubed (400g) Tofu; to serve (450g cooked) Rice Noodles; 3 heads, halved (250g) Bok Choy; 2, julienned (120g) Carrots; 2 tbsp (30g) Soy Sauce

Recipes · Dinner · Recipe, Typed Supps

Get the tofu properly crisp first and the rest is four minutes of tossing.

Allergens and patterns

Contains soya. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

1 block, cubed (400g) Tofu — Pressed dry and fried until every face is golden. Wet tofu will never crisp, only steam.
to serve (450g cooked) Rice Noodles — Soaked rather than boiled, and rinsed cold so they do not clump in the pan.
3 heads, halved (250g) Bok Choy — Stems first, leaves thirty seconds later — they cook at different rates.
2, julienned (120g) Carrots — Cut fine so they are done in the same time.
2 tbsp (30g) Soy Sauce — With a splash of vinegar and sesame oil, the whole sauce.

Nutrition per serving

Calories: 389.3 kcal
Protein: 23.9g
Carbohydrate: 43.2g
of which sugars: 3.8g
Fat: 11.2g
of which saturated: 1.5g
Fibre: 5.9g
Sodium: 666.5mg

Method

Press and cube the tofu, then fry until crisp on all sides. Lift it out.
Stir-fry the carrot and bok choy stems for three minutes, then the leaves.
Add the noodles and sauce and toss for a minute.
Return the tofu at the very end so it stays crisp.