Noodle and tofu tikka
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lemons; Juice of | |
| 1 | Garlic clove; chopped | |
| 1 | pinch | Ground cumin seeds and |
| Ground coriander seeds | ||
| 1 | pinch | Chilli powder; turmeric, ground |
| ; ginger and paprika | ||
| 150 | grams | Tofu; diced |
| 1 | tablespoon | Sunflower oil |
| 2 | Sheets thai stir fry noodles | |
| 1 | Pinches chilli flakes and turmeric | |
| 1 | tablespoon | White wine vinegar |
| 1 | Lime; juice of | |
| 1 | tablespoon | Caster sugar |
| 1 | Garlic clove; chopped | |
| 1 | tablespoon | Lp seasame oil |
| 1 | Garlic clove; sliced | |
| 2 | Carrots; peeled and sliced | |
Directions
1 In a bowl mix together the lemon juice, garlic, ground cumin seeds, ground coriander seeds, chilli powder, turmeric, ground ginger and paprika.
2 Marinade the tofu for as long as possible. Heat the oil in a small frying pan and fry until golden.
3 Meanwhile, cook the noodles. Make up a stock by adding the chilli flakes, turmeric, white wine vinegar, lime juice, caster sugar and garlic to a pint of boiling water.
4 Place the noodles in a bowl and pour the stock over. Leave to soak for a few minutes and drain.
5 Heat the seasame oil in a wok. Stir fry the slices of garlic and carrots for a few minutes.
6 Add the noodles and stir fry for a few minutes more. Pile the noodles onto two serving plates and spoon the tofu on top.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 11g Total Fat; (46% calories from fat); 8g Protein; 20g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1½ Vegetable; ½ Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.