- 1/4 cup cornflour
- 1 teaspoon mild paprika
- 300g firm tofu, cut into 2cm cubes
- 1 1/2 tablespoons vegetable oil
- 5cm piece fresh ginger, peeled, thinly sliced
- 1 red onion, cut into wedges
- 1 red capsicum, sliced
- 150g oyster mushrooms, halved (see note)
- 1 bunch choy sum, trimmed, leaves separated, stems sliced
- 330g packet fresh Singapore egg noodles
- 1/4 cup reduced-salt soy sauce
- Step 1Combine cornflour, paprika, and salt and pepper in a bowl. Add tofu. Toss to coat.
- Step 2Heat a wok over medium-high heat until hot. Add oil. Cook tofu for 1 to 2 minutes, tossing, or until golden. Set aside.
- Step 3Increase heat to high. Add ginger, onion, capsicum and mushrooms to wok. Stir-fry for 2 minutes. Add choy sum stems. Cover. Cook for a further 30 seconds or until choy sum stems are bright green.
- Step 4Add noodles and soy sauce. Stir-fry until warmed through. Return tofu to wok with choy sum leaves. Stir-fry for 1 minute. Serve.
- High protein
- Low carb
- Low kilojoule
Note: Look for oyster mushrooms in the fresh produce section of your supermarket. You could use button mushrooms instead.
- Author: Kim Meredith
- Image credit: Sue Ferris
- Publication: Super Food Ideas