Spicy Tofu Stir-fry

PREP 15 MIN
•
COOK  10 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

180g Hokkien noodles, fresh (or gluten free)

1 olive oil spray

1 garlic clove minced

1 tsp fresh ginger grated

2 spring onions thinly sliced, plus extra to serve

2 tsp sriracha sauce (chilli garlic sauce)

2 tsp soy sauce (or tamari if gluten free)

1⁄2 cup (125ml) vegetable stock

200g green beans trimmed & cut in half

100g frozen podded edamame defrosted

300g firm tofu drained, dried & cubed

Methodbased on 2 servings
1

Place noodles in a bowl, cover with boiling water and set aside.

2

Heat a wok or large non-stick frypan over medium heat. Spray with oil and add garlic, ginger and spring onions and stir-fry for a minute until fragrant.

3

Add sauces and stir-fry for a further 2 minutes.

4

Add stock and bring to a simmer.

5

Add green beans, edamame and tofu, tossing to coat with the sauce. Reduce heat and gently simmer for 2-3 minutes until sauce thickens and vegetables are tender.

6

Drain noodles and divide between serving bowls. Add stir-fry and scatter over extra onions to serve.

Nutritional Informationper serving

Energy (kJ)

1802 kJ / 431 cals

Protein

32.8 g

Fat

15.8 g

Sat. Fat

2 g

Carbs

33.8 g

Sugar

2.7 g

Fiber

12.6 g

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