Thai Noodles & Vegetables with Tofu Recipe

Ingredients :

Serves 4

• 225g / 8oz firm tofu

• 2 tbsp soy sauce

• rind of 1 lime, grated

• 2 lemon grass stalks

• 1 red chili

• 1 liter / 1¾ pints vegetable stock

• 2 slices fresh root ginger, peeled

• 2 garlic cloves, peeled

• 2 sprigs of fresh coriander

• 175g / 6oz dried thread egg noodles

• 125g / 4oz shiitake or button mushrooms, sliced if large

• 2 carrots, peeled and cut into matchsticks

• 125g / 4oz mangetout

• 125g / 4oz pak choi or other Chinese leaf

• 1 tbsp freshly chopped coriander

• salt and freshly ground black pepper

• coriander sprigs, to garnish

Method :

1. Drain the tofu well and cut into cubes. Put into a shallow dish with the soy sauce and lime rind. Stir well to coat and leave to marinate for 30 minutes.

2. Meanwhile, put the lemon grass and chili on a chopping board and bruise with the side of a large knife, ensuring the blade is pointing away from you. Put the vegetable stock in a large saucepan and add the lemon grass, chili, ginger, garlic, and coriander. Bring to the boil, cover and simmer gently for 20 minutes.

3. Strain the stock into a clean pan. Return to the boil and add the noodles, tofu and its marinade and the mushrooms. Simmer gently for 4 minutes.

4. Add the carrots, mangetout, pak choi and coriander and simmer for a further 3-4 minutes until the vegetables are just tender. Season to taste with salt and pepper. Garnish with coriander sprigs and serve immediately.

Nutritional Facts per 100g :

energy 52kcals/217kj

protein 4g

carbohydrate 7g

fat 1g

fiber 0.4g

sugar 0.7g

sodium 0.5g

√  cow's milk-free    √  nut-free    √  vegetarian    √  seafood-free