Woman Special Series - 500 Calorie Diet 2 2016

Serves 4 Ready in 15 minsQ 200g pack tofuQ ½tsp Chinese five-spice powderQ 2tsp vegetable oilQ A few sprays of FrylightQ 250g mixed Asian mushrooms(or use chestnut), slicedQ 150g pack mangetoutQ 2 yellow peppers, cut into thin stripsQ 1tbsp soy sauce, plus 1 tbsp to serveQ 2tbsp oyster sauceQ 300g straight-to-wok rice noodlesQ 3 spring onions, slicedQ 1tsp sesame seedsMethod1. Cut the tofu into strips, drain on kitchenpaper then toss with the five-spice. Heat1tsp of oil in a non-stick frying pan and fryhalf of the tofu until crisp, turning halfwaythrough. Drain on kitchen paper andrepeat with the remaining oil and tofu. 2. Spray Frylight into a wok and stir-fry the mushrooms, mangetout and peppers for 3-4 mins. Add a splash of water to create some steam. Add the soy and oyster sauces and toss to coat the vegetables. 3. Add the rice noodles and heat through, adding a splash of water to make it feel more saucy. Serve the noodles with the tofu and sprinkle over the sliced spring onion and sesame seeds. Serve with a dash of extra soy, if you like.TOFU STIR-FRY248CaloriesDinner