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