Tofu and noodle stir-fry

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

Save to favs/meal planning

See favs

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

¼ cup salt-reduced soy sauce

3 tablespoons hoisin sauce

3 cloves garlic, finely chopped

2cm piece fresh ginger, grated

1 teaspoon sesame oil

olive spray oil

350g firm tofu, sliced

1 red capsicum, cut in strips

4 spring onions, thinly sliced

1 carrot, peeled, cut in thin strips

1 large handful bean sprouts

400g fresh hokkien noodles

½ cup fresh coriandercilantroX, to garnish

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Combine sauces, garlic, ginger and oil in a shallow dish. Add tofu and turn to coat well. Allow to stand for 20 minutes.

2 Heat a wok or large frying pan over a high heat. Spray with oil. Add tofu, reserving any leftover marinade. Stir-fry until tofu starts to brown. Add capsicum, onions and carrot. Stir-fry for 2 minutes. Add bean sprouts and remaining marinade. Stir-fry for another 2 minutes.

3 Cook noodles following packet directions. Add noodles to wok and toss to combine. Serve topped with coriander.

Nutrition Info (per serve)

Calories 287 cal

Kilojoules 1200 kJ

Protein 14 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 4 g

Sodium 890 mg

Calcium 150 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT