CHOW MEIN TOFU, VEGGIES & NOODLES
SERVES: 4
TOTAL FIBRE: 30gm
FIBRE PER SERVE: 7.5gm
PREP TIME: 10min
COOK TIME: 15min
PLANT BASED INGREDIENTS: 8
INGREDIENTS
- Firm Tofu (375 Gram packet of Earth Source)
- Chinese 5 Spice Powder (2 Tsp)
- Light Soy Sauce (3 Tbsp)
- Sesame Oil (2 Tsp)
- 1 Medium Onion
- 2 Cloves Garlic (Or 2 Tsp minced)
- 1 Red Chilli (or 1 Tsp minced)
- Frozen Peas (3 Cups)
- Drained Water Chestnuts (1x 275 Gram Can)
- Drained Bamboo Shoots (1x 275 Gram Can)
- Spinach Leaves (5 Cups)
- 2 Minute Noodles (3 Packets)
- 4 Spring Onions
- 1 Bunch of Coriander (Optional)
- Salt & Pepper
- Cooking Oil
WHAT TO PREP
In a large bowl crumble all the tofu so it looks like mince. Add the chinese 5 spice, the soy sauce & the sesame oil & let it sit.
Meanwhile, finally dice the onion, garlic, chilli, ginger & coriander roots & stalks (make sure they are well washed)
I do them all together in my Zyliss mini chopper. From Katherine at Mort & Pestle. Add this mixture to your tofu & mix well.
Finely chop the spring onion & some coriander, set aside to garnish.
Crush up all the noodles in the packet & tip into a bowl ready to stir fry.
Gather all the other ingredients ready to stir fry. Water chestnuts, bamboo shoots (drained) frozen peas, spinach leaves.
HOW TO PUT TOGETHER / COOKING
Add a few tablespoons of oil to a wok. Let it get hot. Tip in the tofu mixture & stir fry for 4-5 minutes until nice & caramelised. Turn the heat down a bit. Taste & add more soy sauce if you like.
Add all the veggies & the crushed noodles. Add half a cup of water & toss until well combined, add more water if it seems dry. Pop a lid on for 5-10 minutes.
When the noodles are cooked, add the spring onions & coriander, toss them through well over high heat. Taste add salt & pepper if needed & serve.
