Speedy Veg n' Tofu Noodles

The perfect quick and easy mid-week meal! Any leftovers will make a healthy vegetarian lunch the next day, too.

Ingredients (serves 4-5)

1 large onion
2- 3 large carrots
1 large broccoli
500g tofu*
225g egg noodles, uncooked*
2 tbsp cornflour
1 tbsp oil
2 tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce
*You can choose the amount of tofu/noodles depending on the ratio you prefer. I prefer more tofu and fewer noodles, but your family might need more noodles.

Extras you can add:

Any extra veg you like, or some defrosted edamame beans
Top with chopped peanuts for added healthy fat

How to make:

Firstly, prep the veg. Finely slice the onion, set aside.
Next, wash the carrots. Cut in half lengthways and then slice into 1cm pieces and place into a steaming basket inside a pan (you can get steaming baskets from a $2 shop or any homeware store).
Cut the broccoli head into florets. Cut the woody outer lay off the broccoli stem, then slice the inner flesh part into 1cm pieces. Add this to the steaming basket along with the carrots.
Next, mix the soy sauce with the sweet chilli sauce in a small bowl or mug, set aside.
Next, chop the tofu into 1cm cubes and dry on a few pieces of paper towel, then sprinkle with the cornflour.
Place the noodles into a pan and cover with water, cook as per the packet instructions.
Now, add boiling water to the pan the vegetables are in and steam for around 8 minutes. If you prefer your carrots softer, steam them for 5 minutes before adding in the broccoli.
Heat the oil in a non-stick pan and fry the onion over a medium heat for a few minutes, move them to the side of the pan and add the tofu to the pan. Cook alongside the onions for about 5 minutes, turning each piece of tofu gently so they brown on all sides. You may need to do this in batches and add a little extra oil.
Drain the noodles and vegetables and serve them up into 4 bowls.
Pour the soy sauce and sweet chilli over the tofu and onion, cook for 1 minute over a low heat and then spoon on top of the noodles and veg. If you prefer it all mixed, just add the noodles and the veg to the pan with the tofu, onion and sauces and stir together.

Adapt it:

You can use rice noodles instead of egg noodles
For a lighter meal, use extra veg and fewer noodles

Want to take leftovers the next day? Use one of these AMAZING food pods, which will keep the noodles hot for up to 6 hours, perfect for a warm lunch.

"These are just fantastic! Great quality too! It is so brilliant to pack a warm lunch on chilly days," Tania

Speedy Veg n Tofu Noodles

Speedy Veg n' Tofu Noodles