Mushroom and Tofu Noodles
Prep and cooking time: 20 mins
Ingredients
- 400 g plain, firm Tofu, drained and cut into bite sized chunks
- 2 tsp olive oil
- 2 medium onions, halved and sliced
- 2 peppers (red and green), deseeded and roughly chopped
- 350 g dried rice noodles
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, crushed
- 2 cm piece fresh root ginger, peeled and grated
- 80 g mixed mushrooms
- 250 g fresh bean sprouts
- 2 tbsp soy sauce (more to taste)
- 4 spring onions, finely shredded, to serve
Method
1. Add 1 tsp olive oil to a frying pan or wok. Add the Tofu and cook for 4 mins, until golden all over. Tip the piece onto a plate and set aside.
2. Add another tsp olive oil to the frying pan / wok, add the onion and peppers and stir fry for 3-4 mins, until just tender.
3. At the same time, prepare the noodles, as per pack instructions, and drain well.
4. Add the chilli, ginger, mushrooms and bean sprouts to the onions and stir fry for 2 mins or until tender.
5. Carefully stir in the tofu, noodles and soy sauce, then serve with the spring onions scattered over.
