- 0:15 Cook
- 4 Servings
- Capable cooks
Toss together a wallet-friendly meal full of soft noodles and tender-crisp vegies.
Ingredients
- 60ml (1/4 cup) soy sauce
- 2 garlic cloves, crushed
- 350g firm tofu, cut into 1.5cm pieces
- 100g dried rice vermicelli noodles
- 2 teaspoons peanut oil
- 1 small red onion, halved, cut into thin wedges
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 large carrot, peeled, cut into matchsticks
- 1 tablespoon sweet chilli sauce
- 1/2 cup fresh coriander leaves
- Lime wedges, to serve
Method
- Step 1Combine the soy sauce and garlic in a shallow glass or ceramic dish. Add the tofu and turn to coat. Set aside, stirring occasionally, for 5 minutes to marinate.
- Step 2Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Cut into short lengths.
- Step 3Heat a wok over high heat. Add the oil and heat until smoking. Add the onion, capsicum and carrot, and stir-fry for 3 minutes or until tender crisp. Add the tofu and marinade. Stir-fry for 3 minutes.
- Step 4Add the noodles, sweet chilli sauce and three-quarters of the coriander to the wok and toss until well combined. Divide the stir-fry among serving bowls. Top with the remaining coriander. Serve with lime wedges.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
855 kj
Energy
5g
Fat Total
1g
Saturated Fat
3g
Fibre
10g
Protein
29g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For a change, swap the tofu for 2 single chicken breast fillets, thinly sliced. Add to the wok with the vegies in step 3.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
