Name: Tofu and Peanut Stir-Fry with Ramen Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4

Ingredients

5tbsp sunflower oil
350g (12oz) firm silken tofu, cut into chunks
3tbsp seasoned flour
1 onion, sliced
1 red pepper, sliced
4tbsp teriyaki sauce
150g (5oz) shiitake mushrooms, sliced
8 baby pak choi, halved lengthways
250g (9oz) ramen noodles, cooked according to the pack instructions and tossed in a little oil
juice 2 limes, plus lime wedges, to garnish
coriander and toasted peanuts

Method

Heat 3tbsp of the oil in a frying pan until it starts to shimmer. Toss the tofu pieces in the seasoned flour, then fry in the oil until they are golden and crisp on the outside. Don't crowd the pan otherwise they'll go soggy. Drain on kitchen paper and set aside.
Heat a wok and add the remaining oil. When it's smoking hot, add the onion, then the pepper, teriyaki sauce and mushrooms. Cook, tossing the veg around often, for a few minutes, then add the pak choi, noodles and tofu. Finally, add the lime juice, coriander and peanuts. Serve immediately with extra lime wedges.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.