Spicy Tofu Stir-fry
PREP 15 MIN•COOK 10 MIN
Number of servings
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
Place noodles in a bowl, cover with boiling water and set aside.
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.
Add sauces and stir-fry for a further 2 minutes.
Add stock and bring to a simmer.
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.
Drain noodles and divide between serving bowls. Add stir-fry and scatter over extra onions to serve.
1802 kJ / 431 cals
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