Soy-Lime Tofu Noodles
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INGREDIENTS
| 300 |
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g medium tofu
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| 400 |
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g noodles
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| 150 |
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g snowpeas, diagonally sliced
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| 1 |
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bunch broccolini, sliced
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| 3 |
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spring onions, diagonally sliced
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| 1/3 |
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cup vegetable oil
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| 1/4 |
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cup light soy sauce
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| 2 |
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tablespoons sweet chilli sauce
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| 2 |
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tablespoons lime juice
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| 1 |
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lime zest, finely grated |
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INSTRUCTIONS
| 1. |
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Combine sauces, lime juice and rind in a jug. Drain tofu, halve and cut into 1.5cm thick slices.
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| 2. |
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Heat 2 tbs oil in a non-stick frying pan over medium heat. Cook tofu for 2-3 minutes each side or until golden. Pour half the sauce mixture over and simmer for 1-2 minutes or until sauce is slightly thickened.
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| 3. |
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Meanwhile, prepare noodles according to packet directions. Heat remaining oil in a wok. Add snow peas, broccolini and spring onion and stir fry for 1 minute. Add remaining sauce and cook a further 2 minutes. Stir in drained noodles and stir fry until heated through.
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| 4. |
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Divide noodles and vegetables among serving bowls, top with tofu and sauce.
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Note: If you’d prefer not to use noodles, you can omit them and serve the dish with steamed rice instead. |
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