Honey-ginger tofu and vegetable stir-fry

55

PREP TIME

20 min

TOTAL TIME

35 min

Serves

4

Honey-ginger tofu and vegetable stir-fry

Photo, Erik Putz.


Ingredients

  • 350 g chow mein noodles
  • 1/4 cup low-sodium soy sauce
  • 2 garlic cloves , minced
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 350 g extra-firm tofu , cubed
  • 2 tbsp canola oil
  • 1/4 tsp salt
  • 2 bundles asparagus , trimmed and cut into 1-in. pieces
  • 1 carrot , peeled and cut into matchsticks
  • 1 green onion , thinly sliced

Instructions

  • BOIL noodles in a large pot of water, according to package directions, until tender, 1 min. Drain well.
  • WHISK soy with garlic, vinegar, honey, sesame oil and ginger in a small bowl until combined.
  • PLACE tofu cubes on a kitchen towel and press to remove excess liquid. Heat a large non-stick frying pan over medium. Add canola oil, then tofu. Sprinkle with salt. Cook, stirring often, until tofu is golden brown, 6 to 8 min.
  • ADD asparagus and carrot. Cook until vegetables are tender-crisp, 4 min. Stir in noodles and soy mixture. Cook until noodles are warmed through, 1 min. Season with fresh pepper. Sprinkle with green onion.

 

The easiest way to peel ginger

Nutrition (per serving)

  • Calories
  • 509,
  • Protein
  • 26 g,
  • Carbohydrates
  • 64 g,
  • Fat
  • 18 g,
  • Fibre
  • 5 g,
  • Sodium
  • 846 mg.
  • Excellent source of
  • iron