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Asian Recipes
Chilli Garlic Tofu Noodles
Chilli Garlic Tofu Noodles

Chilli Garlic Tofu Noodles

with teriyaki veg and crunchy peanuts

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A recipe conveniently customised just to your liking.

Tags:
Eat Me First
•Optional Spice
•Calorie Smart
Allergens:
Soya
•Peanut
•Cereals containing gluten
•Wheat
•Egg

The quantities provided above are averages only.

Total30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Scallion

1 unit(s)

Bell Pepper

180 grams

Tofu

(Contains: Soya)

20 grams

Peanuts

(Contains: Peanut)

1 sachet(s)

Teriyaki Sauce

(Contains: Soya, Cereals containing gluten, Wheat May be present: Soya)

2 unit(s)

Garlic

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Lime

150 grams

Egg Noodles

(Contains: Cereals containing gluten, Wheat, Egg)

2 sachet(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten, Wheat)

1 unit(s)

Pak Choi

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3032 kJ
Energy (kcal)725 kcal
Fat30.5 g
of which saturates3.8 g
Carbohydrate80.5 g
of which sugars18 g
Dietary Fiber8 g
Protein33.6 g
Cholesterol0.3 mg
Salt5.3 g
Potassium638.9 mg
Calcium242.2 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Sieve
•Grater

Cooking steps

Cook the Noodles
1
  • Boil a pot of salted water for the noodles.
  • When the water is boiling, add the noodles and cook until softened, 4-6 mins.
  • Drain in a sieve then return to the pot, off the heat.
  • Add a splash of oil and toss to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
  • Zest and quarter the lime.
  • Trim and thinly slice the scallion.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the pak choi then chop widthways into quarters.
Marinate the Tofu
3
  • Chop the tofu into 2cm cubes.
  • Add the chilli flakes (use less if you don't like spice), lime zest, 1 tbsp oil (per 2P), half the garlic and half the soy sauce to a medium bowl.
  • Stir to combine.
  • Mix in the tofu, ensuring they're well coated in the marinade.
Fry the Tofu
4
  • Place a pan over medium-high heat (without oil).
  • Once hot, add the tofu along with the marinade from the bowl and stir-fry until cooked through, 6-8 mins. 
  • Once cooked, remove the tofu from the pan and cover to keep warm.
  • Return the pan to high heat with a drizzle of oil.
Make the Teriyaki Veg
5
  • Once the pan is hot, fry the pepper and pak choi until starting to soften, 4-5 mins. 
  • Add the remaining garlic. Fry until fragrant, 30 secs.
  • Add 75ml water (per 2P), the juice of 2 lime wedges (per 2P), teriyaki sauce and remaining soy sauce. Stir together and bring to the boil.
  • Add a splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
  • Toss the noodles in the sauce until coated and warmed through, 1-2 mins.
Garnish and Serve
6
  • Roughly chop the peanuts.
  • Divide the noodles between bowls.
  • Top with the tofu and any remaining sauce from the pan.
  • Finish with a scattering of peanuts and scallion.
  • Serve remaining lime wedges alongside for squeezing over.
Meal right image

Explore Similar Recipes

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