Salt and Pepper Tofu with Singapore Noodles

Servings: Serves 2-3

Nutritional Information:

Per 100g
Calories 79 Fat 3.0g Saturates 0.4g Carbohydrates 9.9g Sugars 1.4g Protein 5.3g Salt 0.52g


Ingredients

Method

1

Place the noodles in a large bowl of cold water and set aside.

2

Combine the cornflour, onion and garlic powders, salt, pepper and chilli (if using) in a large bowl. Cut the tofu into bite sized chunks and toss in the cornflour mixture, making sure it's evenly coated. Leave to sit in the bowl for 5 minutes.

3

Heat a glug of oil in a large, wide frying pan and add the tofu. Continue to fry, turning frequently, until all sides are crispy and lightly golden. Remove from the oil and drain on kitchen paper.

4

Add the stir fry vegetables to the pan and cook over a high heat until they begin to soften. Add the garlic, ginger and allow to sizzle for a minute before adding the rest of the noodle ingredients to the pan.

5

Cook for a further few minutes, until the vegetables and noodles are tender. Transfer to a serving dish and keep warm.

6

Wipe the frying pan with kitchen paper and add 2 tablespoons of oil. When the oil is hot, add the sliced spring onions and chilli, the garlic and a large pinch of sea salt flakes. Stir fry for 1-2 minutes. Add the tofu and allow to warm through.

7

Serve the noodles in bowls, topped with the tofu and garnished with

Reviews

5 based on 1 reviews

One response to “Salt and Pepper Tofu with Singapore Noodles”

  1. Carol says:

    Super easy and delicious, thewhole family love this fish

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