Tofu, Noodle and Sweet Soy Stir-Fry

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs ginger
• 1pcs spring onion
• 1pcs carrot
• 150g green beans
• 40g kecap manis
• 200g plain tofu
• 150g egg noodles
• 23ml soy sauce
• 10ml white vinegar
• 5ml honey
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Peel and finely grate the ginger. Thinly slice the white part of the spring onion on an angle, then thinly slice the green part lengthwise. Halve the carrot lengthwise and thinly slice on an angle. Trim the beans and halve on an angle.
2. Step 2 — Make stir-fry sauce
   Put the garlic, ginger, 1 tbs kecap manis*, 1½ tbs soy sauce, 2 tsp white vinegar and 1 tsp honey in a bowl and whisk to combine. Bring a medium saucepan of water to the boil for the noodles.
3. Step 3 — Cook tofu
   TOFU OPTION Cut the tofu into 1cm-thick slices. Heat 2 tsp oil in a large deep frypan over medium heat. Cook the tofu for 2 mins or until golden and heated through. Remove from the pan.
4. Step 4 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot and white part of the spring onion for 2-3 mins. Add the beans and stir-fry for 2 mins or until tender.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Return the tofu to the pan with the vegetables, add the stir-fry sauce and bring to a simmer. Cook, stirring, for 1 min, then add the noodles and toss to coat. Divide the stir-fry among bowls and scatter with the remaining spring onion to serve.

Allergens

Soy, Gluten, Sulphites, Wheat, Egg