Chilli tofu veg ‘noodles’

Chilli tofu veg ‘noodles’
  • Serves icon Serves 2
  • Time icon 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. 

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

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

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.

Recipe By

The delicious. food team

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September 2019