Tofu is a low fat meat alternative made by coagulating soy milk, and marinating it in curry paste allows it to take on the flavours of the curry. A stir-fry is a great way of incorporating lots of vegetables into a meal. This recipe uses firm silken tofu which crumbles on cooking, if you want a more meat-like texture use firm tofu.
Ingredients: (Serves 4)
4 tbsp green Thai paste
2 tsp oil
1 clove garlic finely sliced
1 medium red chilli deseeded and finely chopped
1 red onion (140g) finely sliced
2 spring onions sliced
1 large carrot (150g) peeled & finely sliced
1 large courgette (1500g) finely sliced
Handful fresh coriander
30g peanuts pieces
2 tbsp low sodium soy sauce
1 lime (juiced)
400g rice noodles
1. Cut the tofu into 1cm cubes and coat in the Thai paste and allow to marinate for 10 minutes.
2. Heat the oil in a wok and fry the tofu for 3 minutes on a high heat until golden.
3. Remove the tofu and add the garlic, onion, chilli, carrot, beansprouts, and courgette to the pan and fry for 3 minutes.
4. Return the tofu to the pan. Add the lime juice and soya sauce, toss together then add the noodles. Fry until heated through for roughly 2 minutes.
5. Remove from heat. Add the coriander, peanuts and spring onions and serve.
Nutritional content: per serving
Total Fat 8.1g
– Saturated Fat 1.1g
– Polyunsaturated Fat 1.9g
– Monounsaturated Fat 1.9g
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