Ginger tofu and vegetable noodles

Ingredients

• Plain wheat noodles (dry)160g
• Firm tofu (raw)300g
• Bell pepper (raw)200g
• Carrots (raw)100g
• Ginger (raw)15g
• Garlic (raw)8g
• Simple soy sauce (canned)25ml
• Olive oil (raw)20ml
• Recipe water (raw)60ml

Method

1. Drain 300g firm tofu, pat dry and cut into 1.5cm cubes. Slice 200g bell pepper into 5mm strips, 100g carrots into 2mm matchsticks and 15g ginger into fine matchsticks; mince 8g garlic. Keep everything beside the stove before heating the pan.
2. Boil about 2L processing water per two servings. Cook 160g plain wheat noodles for the packet time until just tender, then drain and rinse briefly if the packet permits. Shake dry so excess water does not dilute the sauce.
3. Heat 20ml olive oil in a broad skillet over medium-high heat. Brown the tofu for 6–8 minutes, turning after each face releases. Push aside, add pepper and carrot and stir-fry for 3–4 minutes until tender with a little bite. Add ginger and garlic for 30 seconds; lower heat if garlic colours rapidly.
4. Add noodles, 25ml simple soy sauce and 60ml recipe water; toss for 1–2 minutes until the liquid coats the noodles. If watery, toss uncovered briefly; if sticking, add a spoonful of processing water. Work in small batches and keep the pan uncrowded.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.