GINGERED TOFU, AUBERGINE & PEA NOODLES

Gingered tofu, aubergine & pea noodles image

Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy - perfect for a meat-free weeknight meal

Provided by Emily Kydd

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 11

Ingredients

3 tbsp toasted sesame oil
2 aubergines , cut into small chunks
4 nests medium egg noodles (about 250g)
1 garlic clove
thumb-sized piece ginger , grated
2 tsp Chinese five-spice powder
3 tbsp soy sauce
3 tbsp sweet chilli sauce
160g pack marinated tofu pieces (we used Cauldron)
225g frozen peas , defrosted
3 spring onions , shredded

Steps:

Heat a wok over a high heat and add 2 tbsp of the oil. Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.
Remove the aubergine from the pan and add the remaining oil. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 secs.
Throw in the tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.

Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 2.5 milligram of sodium