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TOFU
AND SPINACH STIR-FRY
350
g firm tofu
1/4 cup hoisin sauce
1/4 cup oyster sauce
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
2 cloves garlic, crushed
2 teaspoons peanut oil
1 large red bell pepper, sliced thinly
200 g snow peas
350 g spinach, shredded
420 g fresh egg noodles
Drain
tofu; cut into 2cm cubes. Combine sauces,
ginger and garlic in medium bowl with tofu,
cover; refrigerate at least 3 hours or until
required.
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Heat
oil in wok or large pan; stir-fry onion and bell
pepper until soft. Add peas, stir-fry until hot.
Add spinach, and tofu mixture; stir-fry until
hot.
Meanwhile,
place noodles in large heatproof bowl, cover with
boiling water, stand until just tender; drain.
Place
noodles in bowls, top with tofu and vegetable
mixture.
Serves
4.
[Low-Fat
Meals in Minutes, Australian Women's Weekly Cookbooks]
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