- 3 tablespoons oil, used in 1 tablespoon amounts throughout the recipe
- 300g firm tofu, cut into cubes or slices
- 400g hokkien noodles
- 1 onion*, sliced thinly or finely diced
- 2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
- 150g mushrooms*, thinly sliced
- 1 cup frozen peas* (or the remaining peas)
- ¼ cup tomato sauce, ketchup, or tomato passata
- 3 tablespoons soy sauce
- 2 teaspoons curry powder
- 1 lemon*, cut into half
- 1 pack Shanghai bok choy, cut into chunks with the green and white parts separated
- 200g bean sprouts or other sprouts
- Heat one tablespoon of oil in a non-stick frying pan on the stove over high heat. Cook the tofu until it is golden brown and crispy on all sides. Set aside.
- Check if noodles require any specific preparation based on package instructions and get the noodles ready.
- Heat a wok or large and deep frying pan with the remaining oil on the stove over medium high heat, add the onions and cook until they are soft.
- Add garlic and mushrooms and stir fry until the mushrooms are cooked to your liking.
- Turn the heat to high. Add frozen peas, tomato sauce (ketchup or passata), soy sauce, curry powder, juice of half the lemon and the white part of the bok choy. Stir until the sauce gets hot.
- Add noodles, and the green part of the bok choy to the wok or pan. Test taste, add salt and pepper or sauce ingredients as desired.
- Briefly stir the bean sprouts and tofu through the noodles, turn off heat.
- Cut the remaining half of the lemon into wedges and serve with the noodles.
Tips: If you have enough space on the stove you can cook the tofu at the same time as cooking the main dish to cut down on cooking time. Switch out the bok choy with other leafy greens that you like more or may already have in the fridge such as cabbage, spinach, won bok, or silverbeet. You can switch tofu with a different protein of choice.
Leftovers: Can be frozen or eaten for lunch the next day.