How To Make Tofu with Stir-Fried Noodles, Pak Choi & Sugar Snap Peas
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 pack of firm tofu, drained and cubed
- 200g of egg noodles
- 2 heads of pak choi, leaves separated
- 200g of sugar snap peas, trimmed
- 3 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Instructions
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Cook the noodles according to the package instructions. Drain and set aside.
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In a large pan or wok, heat the vegetable oil over medium heat. Add the tofu cubes and cook until golden and crispy on all sides. Remove the tofu from the pan and set aside.
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In the same pan, add the garlic and cook for 1 minute. Add the pak choi and sugar snap peas and stir-fry for 2-3 minutes until tender-crisp.
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Return the tofu to the pan with the vegetables. Add the cooked noodles, soy sauce, oyster sauce, and sesame oil. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
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Season with salt and pepper to taste. Serve hot.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 38g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 14g
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