Asian Tofu Steak with Noodles
Trim and chop the bok choy. Heat 2 teaspoons of the rapeseed oil in a medium
frying pan over medium heat. Add the bok choy; cook, stirring, until the stalks
are crisp-tender, 3 to 4 minutes. Transfer to a plate. Return the pan to medium
heat and add the remaining 2 teaspoons rapeseed oil and a sprinkle of red chilli
flakes. Add the tofu; sear, flipping once, for 1 minute per side. Add the pepper,
spring onions, and garlic. Cook, stirring, for 1 minute. Add the soy sauce, 2
tablespoons water, and the noodles. Stir the noodles to coat, about 1 minute.
Serve with the bok choy. Top with the sliced spring onions.
SERVES 2
2 heads baby bok choy
4 teaspoons rapeseed oil
Red chilli flakes
175 g firm tofu, drained and patted dry
½ medium red pepper, thinly sliced
4 spring onions, sliced, plus extra to garnish
2 teaspoons minced garlic
2 tablespoons low-sodium soy sauce
140 g cooked wholewheat noodles
310 CAL, 15 G FAT (1 G SATURATED), 16 G PROTEIN, 33 G CARB, 4 G
SUGAR, 6 G FIBRE, 653 MG SODIUM PER SERVING