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Tofu stir-fry

Serving size: Serves 2-4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Diabetic, Heart friendly, Low GI
Course: Main
Favourite flavours: Easy recipes

Tofu stir-fry
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
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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