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Limey Tofu & Sweet Chilli Noodles

Limey Tofu & Sweet Chilli Noodles

with Beans and Mangetout

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Did you know, tofu is a very old food first developed in China around 200 B.C. It’s thought that very early Buddhist monks ate tofu as part of their strict vegetarian diets! In this recipe, we’ve tossed the tofu in cornflour before frying for a satisfyingly crispy outer texture. Seasoned with soy sauce, sweet chilli and lime for a zesty dish full of rich, umami flavour, these noodles are quick and packed with flavour. Finish with a sprinkling of chilli if you can handle the heat!

Allergens:SoyaPeanutsEggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 block(s)

Tofu

(ContainsSoya)

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

1 unit(s)

Lime

1 pack(s)

Green Beans

1 bag(s)

Salted Peanuts

(ContainsPeanuts)

½ unit(s)

Red Bullet Chilli

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

20 grams

Cornflour

1 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet

Sweet Chilli Sauce

1 pack(s)

Mangetout

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2347 kJ
Energy (kcal)561 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate73 g
of which sugars15.0 g
Protein32 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Line a plate with kitchen paper. Chop the tofu into roughly 2cm chunks and place them on your plate. Lay some more kitchen paper on top and leave to the side tTIP: The kitchen paper should absorb the excess water from the tofu.

2

Peel and grate the garlic (or use a garlic press). Trim the spring onion and thinly slice. Zest and halve the lime. Trim the green beans and chop into thirds. Finely chop the peanuts. Halve the chilli lengthways, deseed then slice thinly.

3

Bring a large saucepan of water up to the boil with a pinch of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve, then return them to the pan and submerge them in cold water to stop them from sticking together. Set to one side.

4

Put the cornflour in a mixing bowl with a large pinch of salt and pepper. Mix together, then add the tofu and toss to coat in the flour. Heat a glug of oil in a frying pan on medium high heat. Once the oil is hot, add the tofu

(leaving any excess flour in the bowl) and stir- fry until golden and crispy on the outside, 8-10 mins. Put the soy and sweet chilli sauces in a small bowl. Squeeze in half the lime juice and mix together.

5

Once the tofu is crispy, transfer it to a clean bowl. Pop the frying pan back onto medium heat with a drizzle of oil. Add the green beans and a pinch of salt and pepper. Stir-fry until tender, 3-4 mins, then add the mangetout, garlic and half the spring onion Stir-fry for 1-2 mins. Drain the noodles again, then add them to the pan along with the sauce and tofu. Toss together until everything is piping hot, 1-2 mins, remove from the heat.

6

Season with salt and pepper to taste, then serve in bowls with the peanuts, remaining spring onion and lime zest sprinkled on top. Sprinkle over some of the sliced chilli if you want some heat! Chop the remaining lime into wedges and serve on the side. Enjoy!