Healthy Sticky Tofu Noodles Recipe
Ingredients
- 1 1/2 tbs laksa paste
- 300 g firm tofu, cut into chunks
- 1 tsp water
- 100 g rice noodles, to make 2 cups cooked
- 1 tsp oil
- 1 bunch bok choy
- 1 carrot, thinly sliced
- 1/2 capsicum, thinly sliced
- 3 tbs reduced-fat coconut milk
- 2 tsp salt-reduced soy sauce
- 2 tbs lime juice
Method
- Put the laksa paste, tofu cubes and water in a bowl and stir to coat the tofu.
- While tofu marinates, cook noodles according to packet instructions, drain and set aside.
- Heat oil in a large frypan, and fry the laksa covered tofu pieces until golden (4-5 minutes). Remove from pan and set aside.
- Pull the bok choy leaves apart, and wash well. Slice up the stems thinly and set aside the leaves. Cook the carrot, capsicum and bok choy stems on a high heat for 2 minutes, or until just soft.
- Add the coconut milk, soy sauce, lime juice and vegetables to the pan and turn off the heat. Stir to cover the vegetables in sauce.
- Serve the noodles, tofu and vegetables in a bowl, pouring the pan juices over the top.
Comment:
*To make this dish vegetarian, seafood-free and gluten-free, use a spice paste with no seafood or gluten
Healthy tip!
We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.
Nutrition Information
per serving | per 100g | |
---|---|---|
Energy | 2164 kJ | 315 kJ |
517 Cal | 75 Cal | |
Protein | 29 g | 4 g |
Fat, total | 22 g | 3 g |
— saturated | 4 g | 1 g |
Carbohydrate | 42 g | 6 g |
— sugars | 9 g | 1 g |
Sodium | 1090 mg | 159 mg |
Fibre | 17 g | 2.4 g |
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