Noodles with Tofu and Vegetables
Stir-fried noodles with crispy tofu and colourful vegetables
LUNCH/DINNER
Total
30min
Prep
15min
Cook
15min
Servings:servings
- 200 grRice noodles
- 400 grTofu
- 300 grChestnut mushrooms
- 0.50Bell pepper
- 1Courgette
- 1Carrot
- 2 tbspSoy sauce
- 1 tbspExtra virgin olive oil
- 1 tbspLemon juice
- Dried thyme to taste
- Garlic powder to taste
- Salt to taste
Noodles with Tofu and Vegetables
Stir-fried noodles with crispy tofu and colourful vegetables
LUNCH/DINNER
Total
30min
Prep
15min
Cook
15min
Servings:servings
INGREDIENTS
- 200 grRice noodles
- 400 grTofu
- 300 grChestnut mushrooms
- 0.50Bell pepper
- 1Courgette
- 1Carrot
- 2 tbspSoy sauce
- 1 tbspExtra virgin olive oil
- 1 tbspLemon juice
- Dried thyme to taste
- Garlic powder to taste
- Salt to taste
INSTRUCTIONS
- 1Cut the tofu into cubes, slice the mushrooms, cut the pepper into strips, and julienne the courgette and carrot. Set aside.
- 2Season the tofu with olive oil, thyme, garlic powder, salt and lemon juice. Leave to marinate for at least 15 minutes.
- 3Heat a frying pan and brown the tofu on all sides. Remove and set aside.
- 4In a large frying pan or wok, stir-fry the mushrooms, pepper, courgette and carrot until they release their water and begin to brown.
- 5Add the soy sauce and toss to coat.
- 6Cook the noodles according to the packet instructions, drain and add to the pan with the vegetables.
- 7Add the reserved tofu and gently mix everything together.
- 8Taste and adjust with more lemon juice or salt if needed.
- 9Serve hot.
NOTES
- For more flavour, leave the tofu to marinate overnight.
- To cut the carrot and courgette into thinner strips, you can use a spiraliser.