Stir-Fried Chinese Chilli Tofu
Nutrition per serving
| Calories | 817 kcal |
| Protein | 29.7 g |
| Carbs | 107.4 g |
| Fats | 31.3 g |
| Saturated Fat | 5.2 g |
| Monounsaturated Fat | 17.7 g |
| Polyunsaturated Fat | 6.6 g |
| Sugars | 14.6 g |
| Fiber | 7.3 g |
| Sodium | 656 mg |
Ingredients
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Green Bell Pepper (capsicum) | |
| Red Chilli Pepper | |
| Garlic | |
| Five Spice Powder | |
| Ginger | |
| Egg Noodles | |
| Soy Sauce (tamari) | |
| Sauce, Sweet Chilli | |
| Vinegar, Rice | |
| Olive Oil | |
| Ketchup | |
| Extra Firm Tofu |
Preparations
1. Drain the tofu and press out the moisture using paper towels. Cut into bite-size chunks.
1. Drain the tofu and press out the moisture using paper towels. Cut into bite-size chunks.
2. Finely slice the spring onions.
3. Core pepper and slice into very thin strips.
4. Peel/dice the garlic.
5. Finely dice the chili.
6. Finely dice the ginger.
Cooking Instructions
1. Cook the noodles in lightly salted boiling water for about 4 minutes. Drain, return to the pot in cold water.
1. Cook the noodles in lightly salted boiling water for about 4 minutes. Drain, return to the pot in cold water.
2. In a small bowl, combine the 5 spice and a pinch of salt and pepper with 2 tbsp of water. Add the tofu and stir well to coat. Leave to marinate for 5 minutes.
3. Heat 1 ½ tbsp of olive oil in a skillet over medium-high heat. Add the tofu along with the marinade and cook for 4 minutes. Transfer to a plate and set aside.
4. To the same skillet, return to heat, add the pepper and chili and cook for a couple of minutes. Add the garlic, ginger, the white part of the spring onion and cook for a further minute.
5. In a small bowl, combine ketchup, soy sauce, sweet chili sauce, vinegar and ½ tbsp of water. Pour over the vegetables, continue to cook for 30 seconds.
6. Add the tofu, drained noodles, green part of the spring onion and gently stir to combine. Cook for a final minute.
7. Serve in a bowl.