Meatless Monday : Singapore noodles

This week's Meatless Monday is healthy and quick to make but tasty.  Just remember to soak the tofu ahead of time - you could do this in the morning before you go to work.

Make life easier for yourself and use frozen stir fry vegetables which are usually frozen straight after harvest and so have more nutrients than ones that have been hanging around your fridge.  The mix I used had sugar-snap peas, bean sprouts, julienne carrots, red pepper, broccoli and squash.  

Serves 2 

You will need

1 x 400g firm tofu
2 - 3 tbsp tamari 
olive oil spray
2 tbsp sesame oil
1 small onion, peeled and chopped  
2 cloves garlic, peeled and sliced
1 red chilli, de-seeded and chopped
600g stir fried vegetables
1 tbsp lime juice
1/2 tsp stevia
pinch powdered ginger
1 tbsp curry powder
2 portions rice noodles cooked according to directions.  Drain well.

Drain the tofu well and squeeze gently between kitchen paper to remove any remaining water. Dice into small squares and place in a bowl with the tamari. Stir gently then leave to soak in the fridge for at least an hour.  When you are ready to cook place the soaked tofu on a baking tray that has been sprayed with olive oil spray. Bake for 20 minutes at 200 degrees.

Heat the oil and cook the onion for 2-3 minutes. Add the garlic, chilli and stir fry vegetables, lime juice, stevia and curry powder.  Stir fry for 6- 8 minutes on a medium heat stirring all the time.  

Add the cooked noodles.  

 Stir through then add the baked tofu.  

Divide between bowls and serve.


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