Asian-Style Tofu and Cucumber Noodles

• 2 tablespoons soy sauce
• knob gingerroot, peeled and shredded
• 1 lime, 1/2 juiced, 1/2 cut into wedges
• 250 g firm tofu, drained
• 2 sheets medium egg noodles
• 1 teaspoon sunflower oil
• 1 red chili, deseeded, finely sliced
• 12 cucumber, peeled into ribbons
• 1 tablespoon peanuts, toasted, crushed

1. Mix soy, ginger and lime juice in a dish, add tofu.
2. Marinate 5 minutes, turn once.
3. Boil noodles according to pack instructions, drain, cool.
4. Dry tofu on kitchen paper.
5. Heat oil in nonstick pan, fry tofu till golden, about 3 minutes each side.
6. Cut into cubes.
7. To serve mix noodles, chilli, cucumber, tofu and the marinade in a bowl.
8. Garnish with lime wedges and peanuts.

soy sauce, knob gingerroot, lime, firm tofu, egg noodles, sunflower oil, red chili, cucumber, peanuts

Taken from www.food.com/recipe/asian-style-tofu-and-cucumber-noodles-395771 (may not work)