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Stir-fry tamarind noodles

Name: Stir-fry tamarind noodles
Cook time: 20 min
Yield: 1

with soy glazed tofu and peanut crumb

Ready in around 20 mins

RECIPE FACT:

The tamarind tree is native to Africa but also grows in Thailand and India.

Nutritional Info:

Energy: 3139kj (751Kcal)
Protein: 41g
Carbohydrate: 89g
sugars: 34g
Fat, total: 23g
saturated: 4g
Sodium: 1283mg
Contains:Gluten, Soy, Sesame, Peanuts, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE NOODLES:

Place the rice noodles into a bowl and cover with boiling water from the kettle. Leave for 2-3 mins then separate gently with a fork and drain well into a colander.
2. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite-sized pieces. Using half the carrot, peel and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Roughly chop the coriander including the stalk and set aside. Place the cornflour into a large bowl and season with salt. Using half the tofu, remove from its packaging and pat dry with a paper towel. Cut into 2 cm cubes then coat well in the cornflour.
3. TO COOK THE TAMARIND NOODLES:

Place a non-stick wok or frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add the tamarind sauce and cook for 1-2 mins. Add half the rice noodles and carrot ribbons and cook for a further minute. Remove from the pan and cover to keep warm.
4. TO COOK THE TOFU:

Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in the soy and ginger glaze and cook for 30-60 secs. Add the peanut crumb, stir to coat the tofu, and cook for 30 secs.
TO SERVE:

Heap the tamarind noodles into a bowl and top with the tofu. Sprinkle over the chopped coriander and any remaining peanut crumb from the pan.