Lean Sweet Chilli & Lime Crispy Tofu, Udon Noodles & Mangetout Plate
Lean Sweet Chilli & Lime Crispy Tofu, Udon Noodles & Mangetout Plate brings Thai flavour to a plate that delivers 36g of protein for 538 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 145g udon noodles
- 80g red cabbage
- 80g mangetout
- 25g sweet chilli sauce
- 15g juice of ½ lime
- 5g soy sauce
- 10g spring onions
Method
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1
Prep everything first: wash and trim the red cabbage and mangetout, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.
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5
Meanwhile, steam or stir-fry the red cabbage and mangetout for 3-5 minutes until just tender with a little bite.
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6
Build the plate: udon noodles first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.