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Noodles with stir-fried tofu and vegetables

When I’m super busy or tired I just make some stir-fried vegetables whilst I cook some noodles. This time I added some tofu  which made this dish even more delicious and filling. These noodles with stir-fried tofu and vegetables is ready within 15 minutes, it's healthy, little bit spicy and really yummy!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: ASIA
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g noodle of your choice
  • 200 g firm tofu
  • 1 tsp sesame seed
  • 2 carrots
  • 1 red chilli
  • 2 garlic cloves
  • 2 cm ginger
  • 3 spring onions
  • 100 g green beans
  • 1 Tbsp soya sauce
  • ½ tsp sesame oil
  • Few drops of rice vinegar or mirin
  • For the marinade:
  • 1 Tbsp sesame seeds
  • 1 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 tsp rice vinegar

Method
 

  1. Pat dry the tofu, then cut into 2cm cubes. Mix the marinade ingredients in a bowl, add the tofu and coat the cubes well. Set aside.
  2. Cut the carrots and ginger into matchsticks. Deseed and thinly slice the chilli, finely slice the garlic. Cut the beans into 3 pieces each.
  3. Cook the noodles in boiling water. Drain, then keep warm in the pan.
  4. Meanwhile, heat 1 Tbsp oil in a wok, add the garlic, chilli and ginger. Stir-fry for a minute, then add the beans and carrots, then the sesame seeds and stir for a minute. Add the soy sauce and a drop of water. Stir for a couple of minutes, until tender. Add the sesame oil and a few drops of rice vinegar (or mirin), then the drained noodles. Put a lid on to keep warm.
  5. Wipe out the wok, then heat it. When piping hot, add the tofu and the marinade and stir-fry the tofu until golden brown on each side.
  6. Fold the tofu in the noodles then serve with some soy sauce drizzled on the top.