Crispy Tofu w/ Asian Greens

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SERVES THREE
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE STIR FRY

2 GARLIC CLOVES MINCED

1 RED CHILLI, SLICED

LARGE KNOB GINGER, GRATED

1/2 EGGPLANT, CUT INTO 3CM PIECES

1 PACKET BABY PAK CHOY, LEAVES TORN

1 CUP GREEN BEANS, ENDS CHOPPED, SLICED INTO BEANS

2 TSP SESAME OIL

1 PACKET NOODLES OF CHOICE, COOKED TO PACKET INSTRUCTIONS - I USED KONJAC NOODLES

FOR THE ASIAN DRESSING

JUICE OF 1 LIME

1 TBSP TAMARI

DRIZZLE HONEY

HALF OF THE CHILLI

HALF OF THE GINGER

HALF OF THE GARLIC

FOR THE TOFU

1 PACKET FIRM TOFU, STRAINED, CUT INTO 3CM CUBES

DRIZZLE HONEY

1 TBSP TAMARI

1 TSP SESAME OIL

TO SERVE

2 RADISHES, THINLY SLICED INTO ROUNDS

CORIANDER LEAVES, TORN

FRESH LIME WEDGES

UNSALTED PEANUTS

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Utensils

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GRATER

GARLIC MINCER

SHARP KNIVES

SMALL FRY PAN

MEDIUM FRY PAN

STRAINER

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Method

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1. PREP ALL OF THE VEGGIES & COOK NOODLES TO PACKET INSTRUCTIONS. FOR KONJAC NOODLES, PLACE IN HOT WATER FOR A MINUTE OR SO, THEN STRAIN

2. ADD ALL DRESSING INGREDIENTS TO A SMALL RAMEKIN, MIXING TOGETHER

3. IN A MEDIUM FRY PAN OVER MEDIUM/HIGH HEAT, ADD A SPLASH OF SESAME OIL. ADD GARLIC, GINGER & CHILLI, SAUTÉING FOR 3-4 MINS. ADD EGGPLANT, GREEN BEANS & SIMMER FOR A FEW MINUTES

4. IN A SMALLER FRY PAN, HEAT A SPLASH OF SESAME OIL OVER HIGH HEAT. ADD TOFU CUBES, DRIZZLING WITH THE HONEY AND TAMARI. COOK FOR AROUND 4 MINS OR UNTIL CRISPY, FLIPPING REGULARLY

5. WHILE YOU DO THIS, ADD THE PAK CHOY, DRESSING AND NOODLES TO THE BIGGER FRY PAN, MIXING TOGETHER UNTIL THE PAK CHOY BEGINS TO SOFTEN

6. ADD THE TOFU ONCE ITS CRISPY, STIRRING TOGETHER. DIVIDE BETWEEN BOWLS, TOPPING WITH LIME WEDGES, THINLY SLICED RADISH ROUNDS, PEANUTS & FRESH CORIANDER - ENJOY !

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