Gingered tofu, aubergine and pea noodles
Gingered tofu, aubergine & pea noodles
Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy - perfect for a meat-free weeknight meal
- Serves 4
- Easy
Nutrition per serving
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Calories 461
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Carbohydrates 59
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Saturated Fat 3
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Sugar 13
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Protein 18
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Fat 14
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Fiber 12
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Salt 2.5
Ingredients
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3 tbsp toasted sesame oil
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2 aubergines, cut into small chunks
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4 nests medium egg noodles (about 250g)
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1 garlic clove
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thumb-sized piece ginger, grated
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2 tsp Chinese five-spice powder
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3 tbsp soy sauce
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3 tbsp sweet chilli sauce
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160g pack marinated tofu pieces (we used Cauldron)
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225g frozen peas, defrosted
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3 spring onions, shredded
Method
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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.
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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.
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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.