Stir-fried tofu and egg noodles

Cooking Eggs Stir-fried tofu and egg noodles

Detailed step-by-step description of how to cook the dish "Stir-fried tofu and egg noodles". Try it by all means

Lables: High protein Low carb Low kilojoule Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Combine cornflour, paprika, and salt and pepper in a bowl. Add tofu. Toss to coat.
  2. Heat a wok over medium-high heat until hot. Add oil. Cook tofu for 1 to 2 minutes, tossing, or until golden. Set aside.
  3. Increase heat to high. Add ginger, onion, capsicum and mushrooms to wok. Stir-fry for 2 minutes. Add choy sum stems. Cover. Cook for a further 30 seconds or until choy sum stems are bright green.
  4. Add noodles and soy sauce. Stir-fry until warmed through. Return tofu to wok with choy sum leaves. Stir-fry for 1 minute. Serve.

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1/4 cup cornflour
1 tsp mild paprika
300g firm tofu, cut into 2cm cubes
1 1/2 tbsp vegetable oil
5cm piece fresh ginger, peeled, thinly sliced
1 red onion, cut into wedges
1 red capsicum, sliced
150g oyster mushrooms, halved
1 bunch choy sum, trimmed, leaves separated, stems sliced
330g packet fresh Singapore egg noodles
1/4 cup reduced-salt soy sauce

Adv

Autors
Preparation time
12
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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