Asian-Style Tofu and Cucumber Noodles

“a tasty dish bursting with flavour from the bbc”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons soy sauce
  • 1 inch gingerroot, peeled and shredded
  • 1 lime, 1/2 juiced, 1/2 cut into wedges
  • 250 g firm tofu, drained
  • 2 sheets medium egg noodles
  • 1 teaspoon vegetable oil
  • 12 cucumber, peeled into ribbon
  • 1 tablespoon toasted peanuts, crushed

Directions

  1. Mix the soy sauce, ginger and lime juice in a dish, then add the drained and pressed tofu. Leave to marinate for 5 mins or longer if you are new to tofu, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
  2. Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
  3. To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

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