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Tofu recipes
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Tofu recipes
Tofu stir-fry
AWW
Cooking time
Less than 30 minutes
Cuisine
Asian
Healthy options
Diabetic
Low GI
Healthy
Serves
2
Type
Easy
Tools
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3
stars - based on
3
reviews
Ingredients
300g thin fresh egg noodles
3 teaspoons canola oil
300g firm tofu, drained,
cut into 2cm cubes
2 cloves garlic, crushed
1 fresh small red Thai chilli, sliced thinly
1 small (100g) red onion, cut into wedges
1 medium (200g) yellow capsicum, chopped
150g green beans, halved
200g Swiss brown mushrooms, halved
2 tablespoons water
2 tablespoons kecap manis
Preparation method
Place noodles in a large heatproof bowl; cover with boiling water and stand for
2-3 minutes. Separate noodles with a fork, drain. Cover to keep warm.
Heat 2 teaspoons of the oil in a non-stick wok over high heat. Cook tofu until browned. Remove from wok; set aside.
Add the remaining oil, garlic, chilli and red onion to the wok and stir-fry until onion starts to soften. Add the capsicum; stir-fry for 2 minutes. Add the beans and mushrooms; stir-fry for 2 minutes. Add the water and cook, tossing occasionally until vegetables are just tender. Add the sauce and heat through. Add noodles and tofu, and toss gently to coat with sauce. Serve immediately.
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