Vegetarian mains
Scrambled tofu with sesame noodles & pak choi
A colourful, veggie dinner using tofu instead of scrambled eggs and fresh, verdant pak choi, which works fantastically with Asian flavours. Unlike scrambled eggs, where a low, slow heat is best, you want to cook your tofu on a galloping heat.
Cook's notes
Get your chopping and slicing done and ordered before starting to cook.
Ingredients
- 1 pak choi
- oil for frying e.g. sunflower
- 3 spring onions, finely chopped
- 3 tomatoes, roughly chopped
- 1 garlic clove, peeled & finely chopped
- 1 fresh chilli, finely chopped
- 200g pack marinated tofu, roughly chopped
- ½ tsp turmeric
- ½ tsp five spice
- 150g egg noodles
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ½ tbsp sesame seeds
- 15g coriander, chopped
- 1 lime, cut into wedges
Method
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Step 1
Put a pan of salted water on to boil.
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Step 2
Trim the base of the pak choi. Chop the bulk of the paler stalks away from the green leaves. Slice the stalks into 1-2cm pieces.
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Step 3
Heat 1 tablespoon of oil in a wok or large frying pan. Add the onion and tomatoes. Stir-fry for 3 mins.
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Step 4
Add the garlic and chilli. Stir-fry for 30 secs. Add a little more oil if they start to stick.
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Step 5
Add the tofu, turmeric and five spice to the wok. Cook on a high heat for 2-3 minutes until hot, adding a dash of water if it looks like catching in the pan. Remove the wok from the heat while you cook the noodles.
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Step 6
Put the noodles into the pan of boiling water. Cook according to packet instructions. Add the pak choi leaves to the pan halfway through.
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Step 7
Drain the noodles and pak choi. Add them back to the pan they were cooked in. Stir in the sesame oil, soy sauce and sesame seeds.
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Step 8
Return the tofu to the heat to warm back through. Finish with the chopped coriander and season with salt and pepper to taste.
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Step 9
Serve the noodles and pak choi topped with the scrambled tofu. Serve the lime alongside; a little squeeze can enliven the dish, add to taste.