Chilli and basil tofu
2 clove(s), crushed
Fresh red chilli
2 tsp, finely chopped
300 g, thinly sliced
Dry soba noodles (100% buckwheat)
1 medium, thinly sliced
2 medium, thinly sliced
1 bunch(es), cut into 4cm lengths
Sugar snap peas
- Combine soy sauce, garlic and chilli in a medium bowl. Add tofu and toss to coat.
- Cook noodles following packet instructions or until just tender. Drain.
- 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.
- 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.