Chilli and basil tofu
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A flavoursome vegetarian dish that is sure to satisfy
Ingredients
Soy sauce
2 tbs
Garlic
2 clove(s), crushed
Fresh red chilli
2 tsp, finely chopped
Firm tofu
300 g, thinly sliced
Dry soba noodles (100% buckwheat)
280 g
Sunflower oil
1 tbs
Red onion
1 medium, thinly sliced
Carrot(s)
2 medium, thinly sliced
Broccolini
1 bunch(es), cut into 4cm lengths
Sugar snap peas
100 g
Fresh basil
¼ cup(s)
Instructions
1
Combine soy sauce, garlic and chilli in a medium bowl. Add tofu and toss to coat.
2
Cook noodles following packet instructions or until just tender. Drain.
3
Drain tofu, reserving marinade. Heat a wok over high heat. Add half the oil and heat for 10 seconds. Cook tofu, in batches, for 2–3 minutes each side or until golden. Transfer to a plate and cover to keep warm. Heat remaining oil in wok for 10 seconds. Stir-fry onion and carrot for 2 minutes. Add broccolini and stir-fry for 3–4 minutes or until vegetables are tender.
4
Add sugar snap peas and reserved marinade and stir-fry for 1 minute. Add drained noodles and stir-fry until heated through. Divide noodle mixture among serving bowls. Top with tofu and basil. Serve.
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