Ginger and Honey Tofu with Lemongrass Vegetable Stir-Fry

Ginger and Honey Tofu with Lemongrass Vegetable Stir-Fry

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 14, 2016.
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Lemongrass adds a unique flavour and extra freshness.

Ingredients

LEMONGRASS VEGETABLE UDON STIR-FRY

  • 2 bundles udon noodles
  • 1 courgette, cut in half lengthways and thinly sliced
  • 2 heads baby bok choy, cut in half lengthways and thinly sliced
  • 80g Thai lemongrass dressing
  • 150g mung bean sprouts

GINGER AND HONEY TOFU

  • 250g ginger and honey tofu

TO SERVE

  • 40g toasted peanuts
  • 3 tablespoons coriander leaves

Steps

  1. a medium pot of salted water to the boil.
  2. Cook noodles in pot of boiling water for 7–8 minutes until just tender. Drain and run under cold water then drizzle with a little olive oil to prevent sticking.
  3. While noodles are cooking, prepare tofu. Pat dry with paper towels and slice into 0.5cm-thick strips.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook tofu for 1–2 minutes each side or until golden and caramelised. Set aside and cover to keep warm.
  5. Return pan to heat with a drizzle of oil. Stir-fry courgette and bok choy for 2–3 minutes until just tender.
  6. Add noodles, Thai lemongrass dressing and mung bean sprouts to pan with veggies and toss to combine. Stir-fry for a further 5 minutes or until noodles are warmed through.
  7. Divide Lemongrass vegetable udon stir-fry between bowls. Top with slices of ginger and honey tofu and sprinkle over peanuts and coriander.

Nutritional Information

Energy 2368 kj
566 kcal
Protein 24.3g
Carbohydrate 68.1g
Fat 16.1g