Chinese Tofu & Pak Choi with Noodles
Serves: Serves 2 (each serving contains approximately 500 kcal)
(Approx 500 kcal per serving)
100g dried wholewheat noodles
150g firm tofu
2 garlic cloves
1 knob of root ginger (you need 5g matchsticks)
1 mild red chilli (optional)
270g pak choi
2 tablespoons rapeseed oil (30g)
2 tablespoons hoisin sauce (from a bottle or jar – 30g)
1 ½ tablespoons reduced sodium soy sauce (22.5g)
Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
Dry the tofu well with kitchen paper and then cut into bite-sized pieces. Peel the garlic and thinly slice. Peel the ginger and cut into long thin matchsticks – you need 5g in total. Cut the chilli into rings, if using.
Heat a wok or large frying pan over a medium heat. Meanwhile, trim the leeks and then cut into thin slices. Slice the pak choi.
Add half the oil to the heated wok, swirling to coat it up the sides. Add the garlic, ginger and chilli, if using and stir-fry for 20 seconds. Add the leeks and stir-fry for another 1-2 minutes.
Add the rest of the oil to the wok and then tip in the tofu and stir-fry for another 2-3 minutes until crisp and golden brown.
Tip the cooked noodles into the tofu and vegetable mixture with the pak choi, hoisin and soy sauce and stir-fry for 1 minute or until everything is cooked through and piping hot.
Divide the Chinese tofu and pak choi between bowls to serve.