Honey, lime and ginger tofu with stir-fried greens
reduced salt soy sauce
2 tsp, grated
350 g, cut into 1cm thick slices
1 tbs, or sunflower oil
300 g, cut into florets
125 g, halved
1 cup(s), (¼ small cabbage), shredded
shelf fresh wheat noodles
450 g, ramen variety
- Combine the soy sauce, lime juice, honey and ginger in a small bowl. Place half the marinade in a shallow glass or ceramic dish, reserving the remaining marinade. Add the tofu to the dish and turn to coat. Cover and set aside for 5 minutes to marinate.
- Heat half the oil in a large non-stick frying pan and heat over high heat. Drain the tofu from the marinade. Cook the tofu for 2 minutes each side or until golden. Transfer to a plate and cover to keep warm.
- Heat the remaining oil in a wok and heat over high heat. Stir-fry the broccoli and baby corn for 2 minutes or until the vegetables are almost tender. Add the cabbage and stir-fry for 1-2 minutes or until just wilted. Add the reserved marinade and stir-fry for 1-2 minutes or until the sauce boils.
- Meanwhile, cook the noodles following packet instructions. Serve the tofu with the vegetables and noodles.