Tofu (or soya bean curd) is so healthy packed with protein and minerals, it is especially high in iron and calcium, yet very low in fat. It’s also incredibly filling and much cheaper than meat. Win–win. You’ll need to use firm tofu for stir-fries so it keeps its shape. If you can’t get hold of any pak choi, use broccoli florets instead. I like to serve this with a drizzle of sweet chilli sauce.
Ingredients
- 7 oz (200 g) firm tofu, cubed
- 2 tsp cornflour (cornstarch)
- 1 tbsp sesame or vegetable oil
- 1 tsp peeled and grated fresh root ginger
- 2 garlic cloves, thinly sliced
- 1 red chilli, diced
- 4 spring onions (scallions), trimmed and sliced
- 2 red, yellow or green (bell) peppers, deseeded and thinly sliced
- 7 oz (200 g) pak choi (bok choy), cut into quarters lengthways
- 10 oz (300 g) fresh ready-to-cook rice noodles
- 2 tbsp soy sauce
- 1 lime juice
- 2 tbsp roasted cashews
- salt and freshly ground black pepper
How to Make It
- Dust the tofu with the cornflour (cornstarch) and season lightly with salt and pepper. Heat the oil in a wok or deep frying pan (skillet) set over a medium–high heat, add the tofu and stir-fry for 4–5 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper (paper towels). Keep warm.
- Reduce the heat to medium, add the ginger, garlic, chilli and spring onions (scallions) to the wok or pan and stir-fry for 1 minute. Add the (bell) peppers and stir-fry for 2–3 minutes, then stir in the pak choi (bok choy) and noodles. Stir-fry for 2–3 minutes until the noodles are hot and the vegetables are tender but still retain some bite. Add the soy sauce and lime juice and toss to coat.
- Divide between two shallow serving bowls and top with the crispy tofu and cashews. Eat immediately while it’s piping hot.
