Tofu noodles

The smell of the stir fry sauce I bought reminds me of summer holidays, because there was one holiday where almost every day for lunch I made these. Minus the tofu, though, I wasn't quite as adventurous then. I still haven't found a really good way to cook tofu, so hit me up with suggestions!

I've spent today watching Criminal Minds and snacking on Subway cookies (white chocolate and macadamia, natch). I probably should have started studying for exams, but I love Matthew Gray Gubler too much. Also, uh, I study psychology, so that counts... right?

Also, while I have your attention, how adorable are these chopsticks? The Boy got them for me for my birthday, along with heart-shaped measuring spoons. I think my adorable kitchen things need their own entire blog post, js.

TOFU NOODLES
Serves four

220g Hokkien Noodles

Stir fry vegetables - these can be frozen or fresh. I used mushrooms, carrot, peas, green beans and capsicum.

300g firm tofu, cubed
Stir Fry sauce/seasoning

1. Chop up the vegetables (unless you have pre-cut frozen ones - lucky you!) and fry them in the pan with the cubed tofu

Surprise! Process photo!

2. Boil the kettle and pour it over the Hokkien noodles for a couple of minutes, to let them separate. 

3. Pour the sauce over the noodles and let that simmer in its own goodness for a spell

4. Add the noodles, mix it all together, and there you have it! I had a spicy sauce so (having learnt from previous summer lunches) threw some natural yoghurt on the top to balance it out.