Tofu with stir-fried noodles, pak choi and sugar snap peas

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This tofu noodle dish is lighter than a restaurant hot plate, but it still belongs in the same family of sizzling meals because everything comes together over fierce heat in the wok. The tofu is marinated first, which gives the finished bowl more depth than a quick weeknight stir-fry usually has.

Serves: 2 people

Preparation time: 30 min

Ingredients

• Extra-firm tofu – 195 g
• Tamari or soy sauce – 3 tsp
• Ginger – 4 cm, finely chopped
• Garlic – 2 cloves, finely chopped
• Lemon or lime juice – 2 tbsp plus 1/2 lime
• Sesame oil – 2 tsp
• Vermicelli rice noodles – 85 g
• Rapeseed oil – 2 tsp
• Spring onion – 1, sliced
• Red chilli – 1/2, finely chopped
• Sugar snap peas – 100 g
• Pak choi – 100 g
• Red pepper – 1, sliced
• Fresh coriander – 1 tbsp
• Salt – to taste

Method

step 1
Press the tofu to remove excess moisture, then cut it into cubes and marinate it with tamari, ginger, garlic, citrus juice and a little sesame oil. Give it at least 30 minutes if you can, because tofu needs that time to take flavour on board.
step 2
Cook the rice noodles according to the packet and refresh them in cold water so they stop cooking. This helps them stay springy when they hit the wok later.
step 3
Fry the tofu in a hot non-stick pan until crisp on the outside, then add any remaining marinade and let it sizzle for a few seconds so the glaze clings to the cubes.
step 4
Stir-fry the spring onion, chilli, extra ginger, sugar snap peas, pak choi and red pepper in rapeseed oil and sesame oil. Add the drained noodles, a splash of tamari and lime juice and toss until the pan is hot and lively.
step 5
Divide between bowls, top with the tofu and finish with coriander. It is a simple dish, but the marinated tofu and sizzling finish give it far more character than plain noodles.