Name: Stir-fried tofu and egg noodles
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 1
Cuisine: asian
Ingredients: 32.50 gm cornflour; 2.50 gm mild paprika; 300g firm tofu, cut into 2cm cubes; 27.60 gm vegetable oil; 5cm piece fresh ginger, peeled, thinly sliced; 1 red onion, cut into wedges; 1 red capsicum, sliced; 150g oyster mushrooms, halved (see note); 1 bunch choy sum, trimmed, leaves separated, stems sliced; 330g packet fresh Singapore egg noodles; 65.63 gm reduced-salt soy sauce

Stir-fried tofu and egg noodles

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Prep Time:
12 minutes

Cook Time:
5 minutes

Total Time:
17 minutes

Ingredients:

32.50 gm cornflour
2.50 gm mild paprika
300g firm tofu, cut into 2cm cubes
27.60 gm vegetable oil
5cm piece fresh ginger, peeled, thinly sliced
1 red onion, cut into wedges
1 red capsicum, sliced
150g oyster mushrooms, halved (see note)
1 bunch choy sum, trimmed, leaves separated, stems sliced
330g packet fresh Singapore egg noodles
65.63 gm reduced-salt soy sauce

Instructions:

In a bowl, mix together cornflour, paprika, salt, and pepper. Add tofu and toss until evenly coated.
Preheat a wok over medium-high heat until hot. Add oil and cook tofu for 1 to 2 minutes, tossing occasionally, until golden brown. Remove from heat and set aside.
Turn up the heat to high and toss in ginger, onion, capsicum, and mushrooms in the wok. Stir-fry everything for 2 minutes. Then add the choy sum stems, cover, and cook for an additional 30 seconds until the stems turn bright green.
Combine the noodles and soy sauce in the wok, stir-fry until everything is warmed through. Add the tofu and choy sum leaves, stir-fry for 1 minute. Serve hot.

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