This month’s healthy, vegetarian, Japanese recipe comes from a Slimming World recipe book because I’m trying to get my diet back on track. And it just goes to prove that, even if you’re watching what you eat, you can still eat the things you love!
I adore stir-fry, but it’s not something I’ve ever made from scratch. Stir-fry, for me, has always been one of those quick, cheap, student-y meals, and I usually buy ready-made sauces and ready-cut vegetables from the supermarket. The following recipe might take a little longer to prepare, and cost slightly more, but it was worth it.
Stir-fried tofu with udon noodles
Ingredients (serves 2) – slightly adapted from the original
- 200g dried udon noodles
- low calorie cooking spray
- 200g firm tofu (plain or naturally smoked), cut into 1cm cubes
- 2cm piece root ginger, peeled and grated
- 3 spring onions, cut diagonally into 2cm lengths
- 1 red chilli, deseeded and finely chopped (I used dried crushed chillies instead)
- 1\2 red pepper and 1\2 yellow pepper, deseeded and cut into thick strips
- 100g shitake mushrooms, thickly sliced
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 50 ml vegetable stock
Cook the noodles according to the packet instructions, drain and set aside.
Meanwhile, spray a wok or frying pan with low calorie cooking spray and heat until hot. Add the tofu in batches and stir-fry for 2-3 minutes or until golden. Remove from the pan and drain on kitchen paper.
Add the ginger to the frying pan along with the spring onions, red chilli, peppers and mushrooms and stir-fry over a high heat for 3-4 minutes.
Mix the soy sauce, mirin and stock together, add to the wok and bring to the boil.
Reduce the heat, return the tofu to the wok and simmer gently for 2-3 minutes.
Add the drained noodles, toss to mix well, and serve.
Honestly – this was delicious, and so simple! 😀