Crispy Ginger Tofu & Green Bean Stir Fry Noodles

Serves 1 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

• 100g/3.5oz firm tofu (1 cup, cubed)
• 150g/5.3oz green beans (1.5 cups, halved)
• 100g/3.5oz Singapore wok-ready noodles (e.g. Kan Tong Singapore noodles) [or use 40g/1.4oz dry brown rice noodles]
• 5ml/0.17oz (1 tsp) extra virgin olive oil spray

Ginger Tofu Marinade

• 15g/0.5oz (1 Tbsp) grated ginger
• 10g/0.35oz (1 Tbsp) minced garlic
• 1 red chilli, finely chopped
• 30ml/1oz (2 Tbsp) soy sauce
• 15ml/0.5oz (1 Tbsp) rice vinegar

METHOD

1. Make the tofu marinade: Combine the grated ginger, garlic, chopped chilli, soy sauce and rice vinegar in a small bowl or jug. Thoroughly mix together.
2. Cube the tofu and place in a shallow bowl. Pour the marinade over the tofu and set aside for about 10 minutes.
3. Cook the noodles according to packet instructions.
4. In a pan, heat the oil on medium-high heat and add the tofu (reserve the remaining marinade for later) cook for 3 to 4 minutes until tofu is browned.
5. Add the green beans, mix with the tofu and cook for a further 2 to 3 minutes.
6. Lower the heat and add the cooked and drained noodles. Turn off heat and pour the remaining marinade over the top. Mix to coat everything, then serve.

photo: @veganbyeden

Macros – Carb: 34g  Fat: 13g  Prot: 31g  Calories: 384

This recipe is part of the 7-day Wellbeing meal plan