Chilli tofu veg ‘noodles’

  • Portion size: Serves 2
  • Hands-on time 15 min
  • Difficulty: easy

Our carb-light take on noodles is an easy weeknight win, and a great option for meat-free Mondays.

On the hunt for low-carb alternatives? Check out our oriental courgetti with seared steak. 

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Ingredients

  • 10 sprays olive oil
  • 200g firm tofu, cut into cubes
  • 1 garlic clove, crushed
  • Thumb-size piece fresh ginger, grated
  • 1 fresh red chilli, finely sliced
  • 2 spring onions, finely sliced
  • 2 courgettes (320g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
  • 1 carrot (160g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
  • 2 tsp sesame oil
  • Finely grated zest and juice 1 lime
  • Fresh coriander to serve
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Method

  1. Heat the spray oil in a non-stick frying pan. Add the tofu and cook for 4-5 minutes, turning regularly, until golden. Add the garlic, ginger and half the chilli and spring onions, then cook for 2-3 minutes.
  2. Add the courgette and carrot ‘noodles’ to the pan and cook, tossing, for another 2-3 minutes. Stir in the sesame oil, lime zest and juice, then divide between two plates. Serve sprinkled with the coriander, remaining sliced chilli and spring onions.
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  • Nutrition

    • 242kcals Calories
    • 13.2g (2.2 saturated) Fat
    • 17.2g Protein
    • 11.1g (7.1g sugars) Carbs
    • 6.8g Fibre
    • 0.2g Salt
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