Tatsoi, tofu & ginger noodles

Tender tatsoi leaves and stems wilt quickly through ginger tofu noodles, making a fast way to use a fresh harvest. Spring onions and lime keep the savoury sauce lively.

Ingredients

• 200g, washed and separated into leaves and stems Tatsoi
• 280g, drained and cut into 2cm cubes Firm tofu
• 250g dried Wheat noodles
• 1 medium, cut into fine matchsticks Carrot
• 3, sliced Spring onions
• 2 cloves, finely chopped Garlic
• 15g, peeled and finely grated Fresh ginger
• 1 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tsp Maple syrup
• 2 tbsp Water

Method

1. Cook the noodles according to the packet instructions. Drain, rinse briefly under warm water and set aside.
2. Pat the tofu dry with kitchen paper. Heat half the oil in a wide frying pan or wok over a medium-high heat and cook the tofu for 6–8 minutes, turning until golden on several sides. Transfer to a plate.
3. Mix the soy sauce, lime juice, maple syrup and water in a small bowl. Heat the remaining oil in the pan, add the carrot and tatsoi stems, and stir-fry for 2 minutes.
4. Add the garlic, ginger and spring onions and stir for 30 seconds. Add the tatsoi leaves and cook for 1–2 minutes until just wilted.
5. Return the tofu to the pan with the noodles and sauce. Toss for 1–2 minutes until everything is hot and coated, then serve immediately.

Allotment tip
Dry the tofu well before frying and leave it undisturbed for the first few minutes to help it brown rather than break apart.

Allergens: Soya in the tofu and soy sauce; wheat (gluten) in the noodles and standard soy sauce. Check product labels.