Rainbow Tofu Noodle Bowl A fun family meal where everyone can build their own bowl. Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 17To prep: 10 minutesTo cook: 10-15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1377Calories: 329Protein: 22gFat: 19.6gSaturated Fat: 3.4gCarbohydrates : 13.9gCarbohydrates per 100g: 3.04gFibre: 10.6gSodium: 87mgPotassium: 634mg Ingredients Tofu & vegetables 600 g firm tofu, drained and patted dry 1 tablespoon cornflour 1 tablespoon sesame oil 1 red capsicum, thinly sliced 1 carrot, cut into matchsticks 1 zucchini, cut into thin strips 1 cup snow peas, trimmed or sliced mushrooms 2 spring onions, sliced Noodles 400g Qetoe low-carb noodles (2 x 200g packets) Mild ginger & lime sauce 2 tablespoons reduced-salt tamari 1 tablespoon lime juice 2 teaspoons low GI honey 1 teaspoon sesame oil 1 teaspoon finely grated fresh ginger 1 garlic clove, crushed 3 tablespoons water To serve 1 tablespoon sesame seeds Method Prepare the Qetoe noodles according to the packet directions. Cover and set aside. Cut tofu into bite-sized cubes and gently toss with cornflour. Heat half the sesame oil in a large non-stick frying pan over medium-high heat. Cook tofu for 6–8 minutes, turning regularly, until golden and crisp. Remove from the pan. Add remaining oil to the pan. Add capsicum, carrot, zucchini and snow peas. Stir-fry for 3–4 minutes, keeping the vegetables slightly crisp. Whisk together soy sauce, lime juice, honey, sesame oil, ginger, garlic and water. Return the tofu to the pan. Add the prepared noodles and sauce and gently toss for 1–2 minutes, until heated through and coated in the sauce. Divide between four bowls and top with spring onion and sesame seeds. Serve with lime wedges.
