Veggie Chinese pancakes
Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens
Sweet chilli tofu with pineapple stir-fried noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g egg noodles
- 396g pack firm tofu
- 4 tbsp sweet chilli sauce
- 4 tbsp soy sauce
- 540g can pineapplepieces in juice, drained but keep the juice
- 1 tbsp vegetable oil
- 8 spring onionsfinely sliced (keep the green parts separate)
- 250g frozen sliced mixed peppers
Nutrition: per serving
- kcal512
- fat18g
- saturates3g
- carbs63g
- sugars20g
- fibre6g
- protein23g
- salt2.7g
Method
step 1
Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.
step 2
Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.
