Tofu and Cucumber Noodles
Tofu and Cucumber Noodles



  • 2 tbsp soy sauce
  • Thumb-sized piece of ginger, shredded
  • 1 lime, ½ juiced, ½ cut into wedges
  • 250g firm tofu, drained and cubed
  • 2 sheets of egg noodles
  • 1 tsp veg oil
  • ½ cucumber, peeled into ribbons
  • 1 tbsp crunchy peanut butter
  • 1 red chilli, deseeded and sliced
  • Combine the ginger, soy, peanut butter and lime juice in a bowl and add the tofu. Turn to coat, then leave to marinate for 10 mins. Meanwhile, boil the noodles according to package instructions and drain.
  • Dry the tofu with kitchen paper, then fry in the oil for 3 mins or until golden all over. Mix the noodles with the chilli, tofu, cucumber and the marinade in a bowl, then serve with lime wedges. Easy!
10 mins
2 serving

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