- 1 300g pkt firm tofu, drained
- 150g thin egg noodles
- 1 tablespoon peanut oil
- 150g broccoli, cut into small florets
- 2 garlic cloves, crushed
- 2 tablespoons kecap manis (sweet Indonesian soy sauce)
- 2 tablespoons fresh lemon juice
- 250g (about 1/4) Chinese cabbage, hard core removed, finely shredded
- 1/2 bunch gai lan, stems trimmed, cut into 6cm-thick lengths
- Step 1Cut the tofu crossways into 1cm-thick slices, then cut in half to make triangles. Set aside. Place the noodles in a heatproof bowl, cover with plenty of warm water and use your fingers to separate the strands. Drain and set aside.
- Step 2Heat the oil in a wok or large frying pan over medium-high heat. Add the tofu and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
- Step 3Add the broccoli to the wok or pan and stir-fry for 2 minutes or until tender crisp. Add the garlic and stir-fry for 30 seconds. Add the kecap manis and lemon juice, and bring to the boil. Reduce heat to medium and add the noodles, cabbage, gai lum and tofu. Stir-fry for 2-3 minutes or until the cabbage and gai lum wilt. Serve immediately.
- Low carb
- Low kilojoule
- Low sugar
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste