About this recipe:Vegetarian-friendly version of the classic Chinese lo-mein dish. Works with any and all sorts of stir-fry veg.
450g firm tofu
2 tablespoons olive oil
170g ramen noodles
450g fresh stir-fry vegetables
1 tablespoon soy sauce, or to taste
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Method Prep:5min › Cook:25min › Ready in:30min
Press tofu between pieces of kitchen paper to remove some of the water; cut in to bite size cubes. Heat olive oil in large frying pan over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to the boil in a medium saucepan. Add ramen noodles and boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu and cook, stirring occasionally, until vegetables are tender but not mushy. Add noodles and stir to blend. Season with soy sauce to taste and serve.