|Other||30 min (Marinating)|
This vegetarian dish is one to try out on even your meat-eating friends and family!
Thread the cubed tofu onto bamboo or metal skewers alternately with the capsicum. Try to ensure they are all a similar thickness so they cook at the same rate.
In a bowl, mix together the soy sauce, honey, oyster sauce, fresh ginger and lime juice to create the marinade.
Place the skewers onto a plate, pour over the marinade and leave for 30 minutes, turning occasionally.
Meanwhile, place the rice noodles in a heatproof bowl and cover with boiling water. Leave to soak for 5 minutes, drain and set aside.
Heat a non-stick fry pan over a medium heat. Spray lightly with olive oil and cook the skewers for 2 minutes each side, or until slightly charred and caramelized. Remove from the pan and set aside in a warm area.
Place the same pan back onto a medium heat. Add in the bok choy, mushrooms and the remaining marinade juices. Cook for 3-4 minutes, or until the vegetables are cooked and the marinade has slightly reduced.
Divide the rice noodles between serving bowls, top with the vegetables and pour over any juices. Add on the tofu skewers and serve warm.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||2.7|
|Bread & Cereals||0.8|
|Healthy Fats & Oils||0.2|
|Total fat||14.5 g|
|- Saturated fat||2 g|
|Total carbohydrates||28.3 g|
|- Total sugars||11.7 g|