Gingered tofu, aubergine & pea noodles
By Emily Kydd
Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy – perfect for a meat-free weeknight meal
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 461
-
fat 14g
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saturates 3g
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carbs 59g
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sugars 13g
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fibre 12g
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protein 18g
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salt 2.5g
Ingredients
- 3 tbsp toasted sesame oil
- 2 aubergines, cut into small chunks
- 4 nests medium egg noodles (about 250g)
- 1 garlic clove
- thumb-sized piece ginger, grated
- 2 tsp Chinese five-spice powder
- 3 tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 160g pack marinated tofu pieces (we used Cauldron)
- 225g frozen peas, defrosted
- 3 spring onions, shredded
Method
Heat a wok over a high heat and add 2 tbsp of the oil. Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.
Remove the aubergine from the pan and add the remaining oil. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 secs.
Throw in the tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.
