Ingredients
- 2 x 300g pkt soft tofu
- 1 large fresh green chilli, deseeded, finely chopped
- 6 shallots, cut into 5cm matchsticks
- 5cm-piece fresh ginger, peeled, grated
- Freshly ground pepper
- 3 teaspoons sesame oil
- 1 teaspoon honey
- 450g pkt rice noodles
- 1 tablespoon vegetable oil
- 2 garlic cloves, crushed
- 100g oyster mushrooms
- 1 tablespoon Maggi oyster sauce
Method
- Step 1Drain the tofu carefully and rinse. Cut into 8 slices crossways. Line the base of a steamer with non-stick baking paper.
- Step 2Gently place the tofu, cut side up, on the paper. Sprinkle with the chilli, shallots and ginger. Season with pepper and drizzle with the sesame oil and honey. Cover and place the steamer over a wok of boiling water and steam for 10 minutes.
- Step 3Place the noodles in a heatproof bowl. Cover with boiling water to separate them. Drain noodles and set aside.
- Step 4Heat the oil in a wok over a medium-high heat. Add the garlic and mushrooms and stir-fry for 2 minutes. Add the noodles, oyster sauce and 1/2 cup (125ml) water, cook for 2 minutes or until noodles are soft. Serve the noodles with the tofu.
- Heart friendly
- High fibre
- Low cholesterol
- Low sodium
- Low sugar
Nutrition
2920 kj
Energy
20g
Fat Total
3g
Saturated Fat
14g
Fibre
21g
Protein
290.17mg
Sodium
4g
Carbs (sugar)
94g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Fresh Living
0