SWEET CHILLI TOFU WITH PINEAPPLE STIR-FRIED NOODLES
Stir-fry chunks of firm tofu and serve over noodles and canned pineapple pieces for a budget-friendly homemade Chinese inspired dinner
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.
- Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.
Nutrition Facts : Calories 512 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.7 milligram of sodium
STIR-FRIED NOODLES WITH TOFU
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
EASY TOFU CHILI
[DRAFT]
Provided by Food Network
Time 35m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. Place all ingredients in a large stockpot.
- 2. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.
CHILLI, TOFU, AND NOODLE STIR-FRY
Make and share this Chilli, Tofu, and Noodle Stir-Fry recipe from Food.com.
Provided by Sara 76
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place noodles in a large heatproof bowl. Cover with boiling water and leave to stand 2 minutes, using a wooden spoon to gently separate.
- Spray a non-stick wok or frying pan with oil. Cook tofu in 2 or 3 batches over high heat until browned. Set aside.
- Reheat wok. Add ginger, garlic, and onion. Stir-fry for 2 minutes until soft.
- Add remaining vegetables and stir-fry for 3 minutes or until tender but still crisp.
- Add drained noodles, tofu, and combined sauces to wok. Stir-fry for 2 minutes or until heated through. Toss with sesame seeds and serve immediately.
Nutrition Facts : Calories 183.8, Fat 7.4, SaturatedFat 1.4, Sodium 1154.8, Carbohydrate 19.7, Fiber 4.7, Sugar 6.2, Protein 14.1
VEGETABLE STIR-FRY
An easy vegetable stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 17m
Number Of Ingredients 7
Steps:
- Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
- Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
Nutrition Facts : Calories 304 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 2.2 milligram of sodium
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