Marinated Tofu, Noodles and Sugar Snap Peas

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Marinated Tofu, Noodles and Sugar Snap Peas

Source: www.sanitarium.com.au

 

 

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Prep Time: 15 min.

Cooking Time: 10 min.

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320 g (11 1/4 oz) packet firm tofu, drained and cut into cubes

2 Tbsp (8 tsp) GF kecap manis (sweet soy sauce)

2 Tbsp (8 tsp) GF salt reduced soy sauce

2 garlic cloves, crushed

450 g (16 oz) packet GF noodles

1 1/2 Tbsp (6 tsp) oil

1 onion, halved and sliced finely

1 red capsicum (bell pepper), cut into thin strips

1 carrot, cut into thin batons

1 bunch baby bok choy, washed, cut into 3 cm (1 1/4 " ) pieces

200 g (7 oz) sugar snap peas

1/4 cup water

Thai basil leaves

 

 

1. Combine kecap manis, soy sauce and garlic in a shallow dish. Add

tofu, cover and marinate for one hour. Drain tofu, reserving the

marinade. Place noodles in a large heatproof bowl. Cover with

boiling water. Set aside for 5 minutes. Drain well and separate

noodles with your hands.

 

2. Add 1 Tbsp of oil to a large wok or frypan. Cook the tofu in

batches until golden and crisp. Transfer to a plate.

 

3. Heat remaining oil in the wok. Stir-fry the onion, capsicum,

carrot and stems of the bok choy for 2 minutes. Add the bok choy

leaves, sugar snap peas and water. Cover and cook for 1 minute or

until vegetables are just tender.

 

4. Add the noodles and remaining marinade to the pan. Cook tossing

until well combined and the sauce coats the noodles. Toss in the

tofu. Serve garnished with basil leaves.

 

 

Serves 5.

 

 

Tip: Kecap manis is sweet soy sauce that is available with other

Asian-style sauces in the supermarket.

 

 

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Per serve: Kilojoules 1640; Calories 390; Protein 18g; Fat 9g;

Carbohydrate 57g; Sodium 680mg; Potassium 500mg; Calcium 200mg;

Iron 5.9mg; Fibre 5g.

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