Noodles with tofu, vegetables and soy sauce

Ingredients

• cooked noodles: 1 bowl, about 180 g
• tofu: 1 serving, about 120 g
• vegetables: 1 large plate, about 200 g
• sauce: 2 tbsp, about 25 g
• olive oil: 1 tbsp, about 5 g

Instructions

1. Press the tofu under a weight for 10 minutes, cut it into batons and pat them dry — otherwise it stews instead of frying.
2. Separate the cooked noodles by hand and trickle a little oil over them: noodles stuck together fall apart while you are pulling them apart in the hot pan.
3. Fry the tofu over high heat for 5 minutes, until the sides are browned, and lift it out. Then the vegetables — 3 minutes, heat still high.
4. Return the tofu, add the noodles and toss for 2 minutes: they should heat through and catch a little colour in places.
5. Pour the sauce down the side of the pan, not into the middle. On hot metal it caramelises instantly and spreads through the dish; poured into the centre it just boils the noodles.

Nutrition

Contains: Gluten, Soy

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Tofu can be swapped for chicken/fish 150 g, 2 eggs, or cottage cheese 180 g.
• For a plant-based version: chickpeas or beans 160 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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