Tofu and sweet chilli noodles
10
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This easy vegie stir-fry is read in just 20 minutes, great midweek meal!
Ingredients
Fresh hokkien noodles
450 g
Canola oil
2 tsp, or sunflower variety
Brown onion
1 medium, cut into wedges
Firm tofu
300 g, cut into 2cm pieces, drained on paper towel
Garlic
2 clove(s), crushed
Sweet chilli sauce
¼ cup(s), (60ml)
Vegetarian stir-fry sauce
⅓ cup(s), (80ml)
Baby spinach
280 g
Instructions
1
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 minutes to soften. Drain.
2
Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the onion for 2-3 minutes or until softened. Add the tofu and garlic and cook, turning occasionally, for 5 minutes or until the tofu is browned all over. Add the sweet chilli sauce, stir-fry sauce, Asian Leaf Blend and noodles and stir-fry until the leaves are wilted and heated through. Season with white pepper.
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