Bento Box Stir Fried Tofu Noodles And Vegetables Recipes

Steps:

• Cook noodles in boiling salted water 4 minutes. Drain, rinse with cold water, and drain again. Toss with 1 tsp tamari, sesame seeds, and sesame oil. Season with pepper, to taste.
• Stir together flour and garlic powder in medium bowl. Add tofu, and toss to coat. Season with pepper, to taste.
• Spray skillet with olive oil cooking spray. Heat over medium-high heat, add tofu, and saute 5 minutes, or until golden brown. Transfer to plate and sprinkle with 1 tsp tamari.
• Return skillet to heat. Add 2 tbsp water and remaining 1 tsp tamari, then broccoli, carrots, and ginger. Stir and then cover. Simmer 3 minutes or until broccoli is warmed through.
• Pack soba noodles in 1 section of bento box or portable container. Sprinkle nori on top of noodles. Pack 1/2 cup tofu cubes and 1/2 cup broccoli/carrot mixture in other sections, reserving remaining tofu cubes and broccoli/carrot mixture for use in other lunch dishes. Fill in last section with edamame. Refrigerate, uncovered, until all ingredients are chilled thoroughly. Cover box, and refrigerate until ready to serve.

Steps:

• Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.

Steps:

• Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
• Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
• Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.