Tofu & mushroom stir-fry with sesame noodles
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Sitr-fries are great for getting maximum flavour in a flash. This one teams tasty mushrooms with tofu.
Ingredients
Plain Tofu
396 g
Soy Sauce
2 tablespoon(s)
Root Ginger
1 teaspoon(s), grated
Chilli flakes
1 pinch
Egg noodles, dry
180 g, medium
Sesame Seeds
1½ teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Mushrooms
200 g, shiitake or chestnut, larger ones, halved
Spring Onions
6 medium, 1 finely sliced, the others cut into 3cm pieces
Garlic
2 clove(s), crushed
Root Ginger
1½ inch slice(s), grated
Lemon grass stems
½ individual, outer layers removed and the stem very finely chopped
Chilli, green or red
2 individual, green, deseeded, 1 finely chopped,1 sliced
Lime
½ zest(s) of 1, finely grated
Lime
1 medium, cut into wedges, to serve
Instructions
1
Drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then remove the paper towel and cut the tofu into 3cm cubes.
2
Cook the noodles to pack instructions, drain well then toss with the sesame seeds and set aside.
3
Mist a large nonstick wok with cooking spray, set over a high heat and fry the tofu for 3-4 minutes, until brown on all sides, then transfer to a plate. In a small ramekin, combine 2 tbsps soy sauce, pinch of chilli flakes and 1 tsp grated ginger, set aside.
4
Mist the wok with more cooking spray, then fry the mushrooms and spring onion pieces for 3-4 minutes. Add the garlic, ginger, lemongrass and chopped chilli and cook for another minute. Add the lime zest and soy ginger mixture and toss together, then stir through the noodles.
5
Serve the noodles topped with the tofu, the sliced spring onion and sliced chilli, with the lime wedges on the side.
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