Salt and Pepper Tofu with Vegetable Noodles
Quick and easy tofu recipe, vegetarian meals made easy
Ingredients
- 300 g tofu firm
- 100 g dried egg noodles
- 2 green spring onions
- 1 red chilli
- 1 carrots
- 1/2 red capsicum
- 1/2 bunch broccolini
- 2 tbsp cornflour
- 3 tbsp soy sauce pantry item*
- vegetable oil pantry item*
Instructions
- Cut tofu into 1cm thick slices. Place slices between layers of absorbent kitchen paper. Press gently to remove any moisture.
- Drop the noodles into the water and boil for 3-4 minutes until noodles have separated and are tender. Drain
- Heat an oiled wok over a high heat. Add spring onions and chilli. Stir-fry until softened. Remove and combine in a bowl with half the soy sauce.
- Heat same oiled wok over a high heat. Add carrots, capsicum and broccolini. Stir-fry for about 5 minutes, or until almost tender. Add noodles. Stir-fry until hot. Add the remaining soy sauce. Cover to keep warm.
- Heat enough oil to cover base of a large, non-stick frying pan over a medium to high heat. Dust tofu in cornflour seasoned well with salt and pepper. Gently add to pan in batches of 4 to 6 pieces. Cook for about 1 minute, on each side, or until golden brown. Drain.
- Serve tofu over noodles topped with spring onion mixture