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Singapore-style noodles with crispy tofu recipe
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4 ratings
Bursting with flavour and fresh veg, it's hard to believe this crispy tofu stir-fry is ready in just 35 minutes. Instant noodles keep things quick and simple and there's just one pan to wash up! See method
Ingredients
- 399g pack tofu
- 1½ tbsp medium curry powder
- 2 tbsp vegetable oil
- 4 spring onions, thinly sliced, whites and greens separated
- 1 pepper (any colour), cut into thin slices
- 1 carrot, peeled and cut into matchsticks
- 110g green beans, trimmed and cut into 1cm pieces
- 2 x 100g packs curry flavour instant noodles
- 2 garlic cloves, crushed
- 1 lime, zested and cut into wedges
- 1 red chilli, finely diced, deseeded if you like
- 2 eggs, beaten
- 2 tbsp reduced-salt soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1930kj
464kcal
23%
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Fat
25g
36%
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Saturates
7g
36%
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Sugars
6g
6%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 37g
Protein 18.4g
Fibre 7g
Method
- Drain the tofu, then pat dry. Cut into 2cm cubes, then add to a bowl and sprinkle over the curry powder; toss to coat. Heat 1 tbsp oil in a large wok or frying pan over a high heat and stir-fry the tofu for 6-8 mins until deep golden brown and crispy; transfer to a plate and set aside.
- Add the remaining oil to the pan and fry the spring onion whites, pepper, carrot and beans for 5-6 mins until softened. (Reduce the heat and add a splash of water if they catch.)
- Meanwhile, cook the noodles to pack instructions. Set aside.
- Add the garlic, lime zest and most of the chilli to the veg, reduce the heat to medium, then stir-fry for another 1-2 mins. Push the veg to one side, add the eggs and cook without stirring for 1 min or until set on the bottom; stir into the veg and cook for another 1-2 mins, stirring often.
- Add the tofu, soy sauce and noodles, toss well to coat, then cook for 1 min to heat through. Divide between plates and top with the spring onion greens and remaining chilli. Serve with the lime wedges to squeeze over.
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