Tofu and edamame noodles
- January 2018
- Serves 4
- Hands-on time 20 min
“These noodles help boost fibre, while the tofu and edamame give satiating protein.” – Amanda Ursell, nutritionist.
- Dairy-free recipes
- Vegan recipes
- 14.1g (2.4g saturated)
- 50.6g (5.4g sugars)
- 6.5g fibre
- 4 nests wholewheat noodles (we used Blue Dragon)
- 3 tbsp dark soy sauce, plus extra to taste
- 3-4cm fresh ginger, grated
- Grated zest and juice 1 lime, plus wedges to serve
- 2 garlic cloves, grated
- Bunch fresh coriander, stalks finely chopped, leaves roughly chopped
- Vegetable oil for frying
- 200g tofu, sliced (we used Dragonfly marinated tofu)
- 1 tbsp toasted sesame seeds
- 200g frozen edamame beans
- Bring a large pan of water to the boil and cook the noodles according to the pack instructions. Drain and reserve a cupful of the cooking water. In a small bowl mix the soy sauce, ginger, lime zest and juice, garlic and coriander stalks with 4 tbsp of the noodle cooking water.
- Heat a large non-stick frying a pan or wok with a splash of oil and cook the tofu for 1-2 minutes on each side until golden. Sprinkle with the sesame seeds, turning to coat. Set aside and wipe out the pan.
- Add another splash of oil to the pan along with the frozen edamame beans. Add the soy/ginger/garlic sauce and heat for 1-2 minutes, then add the noodles and toss well to combine. Top with the tofu, sprinkle with coriander leaves and serve with lime wedges and soy sauce.
Get more greens by adding tenderstem broccoli – cook in the pan with the noodles.
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