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Chilli tofu veg ‘noodles’

Name: Chilli tofu veg ‘noodles’
Cook time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: 10 sprays olive oil; 200g firm tofu, cut into cubes; 1 garlic clove, crushed; Thumb-size piece fresh ginger, grated; 1 fresh red chilli, finely sliced; 2 spring onions, finely sliced; 2 courgettes (320g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser; 1 carrot (160g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser; 2 tsp sesame oil; Finely grated zest and juice 1 lime; Fresh coriander to serve

By: Delicious. food team

Published: 5 Sep 19
Updated: 18 Mar 24

Our carb-light take on noodles is an easy weeknight win, and a great option for meat-free Mondays.

On the hunt for low-carb alternatives? Check out our oriental courgetti with seared steak.

Easy
August 2019

Test kitchen approved

Serves 2
Hands-on time 15 min

Our carb-light take on noodles is an easy weeknight win, and a great option for meat-free Mondays.

On the hunt for low-carb alternatives? Check out our oriental courgetti with seared steak.

Nutrition: per serving

Calories: 242kcals
Fat: 13.2g (2.2 saturated)
Protein: 17.2g
Carbohydrates: 11.1g (7.1g sugars)
Fibre: 6.8g
Salt: 0.2g

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Ingredients

10 sprays olive oil
200g firm tofu, cut into cubes
1 garlic clove, crushed
Thumb-size piece fresh ginger, grated
1 fresh red chilli, finely sliced
2 spring onions, finely sliced
2 courgettes (320g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
1 carrot (160g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
2 tsp sesame oil
Finely grated zest and juice 1 lime
Fresh coriander to serve

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Method

Heat the spray oil in a non-stick frying pan. Add the tofu and cook for 4-5 minutes, turning regularly, until golden. Add the garlic, ginger and half the chilli and spring onions, then cook for 2-3 minutes.
Add the courgette and carrot ‘noodles’ to the pan and cook, tossing, for another 2-3 minutes. Stir in the sesame oil, lime zest and juice, then divide between two plates. Serve sprinkled with the coriander, remaining sliced chilli and spring onions.