Name: Tofu skewers with noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 garlic cloves; 5 ml fresh ginger grated; 1 fresh chillies deseeded and chopped; 50 ml soy sauce; 2 tofu cubed; 4 spring onions chopped into 2cm pieces; 15 ml sunflower oil; 4-6 courgettes sliced; 250 g mushrooms sliced; 1 noodles Chinese, cooked; fresh coriander to serve

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Ingredients (11)

1	garlic — cloves
5 ml	fresh ginger — grated
1	fresh chillies — deseeded and chopped
50 ml	soy sauce
2	tofu — cubed
4	spring onions — chopped into 2cm pieces
15 ml	sunflower oil
4-6	courgettes — sliced
250 g	mushrooms — sliced
1	noodles — Chinese, cooked
	fresh coriander — to serve

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Method:

Soak 4-8 kebab sticks in water for 1 hour. Mix the garlic, ginger, chilli and soy sauce together and pour over the tofu. Leave to marinate for at least 15 minutes.

Thread the tofu and spring onions onto the sticks. Cook on a hot griddle or in a non-stick pan for about 1 minute per side. Be careful when you turn them over so that the tofu doesn’t break.

Heat the oil in a pan or wok and stir-fry the courgettes and mushrooms for a few minutes. Add the marinade left over from the tofu and stir to heat through. Pour over the cooked noodles and toss to coat. Serve alongside the kebabs with fresh coriander.

Source: Ideas Magazine

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