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Stir-fried tofu with noodles

Tofu is a social butterfly, at its happiest when surrounded by lots of flavourful friends, literally soaking up anything you want to pair it with. This is an extremely quick and easy dish to make, as well as being very healthy and nutritious.

SERVES 3 VEGETARIAN

2 tbsp toasted sesame oil

1 tbsp peeled (see tip below) and finely chopped root ginger

4 cloves of garlic, peeled and finely chopped

½ red chilli, deseeded and finely chopped

4 spring onions, trimmed and finely sliced

400g (14oz) firm tofu, cut into 1.5cm (⅝in) cubes

2 small pak choi, shredded into 1cm (½in) slices

250g (9oz) thin rice noodles or soba noodles

4 tbsp light soy sauce

1 tbsp Chinese rice wine or dry sherry

1 tbsp sesame seeds

2 tbsp chopped coriander

1 Set a wok or large, non-stick frying pan on a high heat and pour in the sesame oil. When it is very hot, add the ginger, garlic, chilli and spring onions and stir-fry quickly for 30 seconds or until the garlic begins to turn golden.

2 Add the tofu cubes and stir-fry for a further 4–5 minutes or until they begin to brown around the edges, then add the pak choi and stir-fry for a further 2–3 minutes or until the pak choi is wilted.

3 Meanwhile, cook the rice or soba noodles following the instructions on the packet.

4 Add the soy sauce, rice wine or dry sherry to the tofu mixture, along with half the sesame seeds and half the coriander. Cook for a further 2 minutes. Divide the cooked noodles between individual bowls, spoon over the tofu mixture and sprinkle with the remaining coriander and sesame seeds.

RACHEL’S TIP

To peel root ginger, try using the tip of a teaspoon rather than a peeler; this is not only easier, but you also remove less of the ginger flesh in the process.