Chilli tofu veg ‘noodles’

Name: Chilli tofu veg ‘noodles’
Cook time: 15 min
Yield: Serves 2
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

Easy
August 2019

Easy
August 2019

Serves 2
Hands-on time 15 min

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.

Gluten-free recipes
Vegan recipes
Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

Save recipe

Save recipe Print

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

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

Method

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.
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.

Method

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.
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.

Recipe By

The delicious. food team

Fancy getting a copy in print?

Subscribe to our magazine