Asian-Style Tofu and Cucumber Noodles

• 2 tablespoons soy sauce
• 1 inch 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 vegetable oil
• 12 cucumber, peeled into ribbon
• 1 tablespoon toasted peanuts, crushed

1. Mix the soy sauce, ginger and lime juice in a dish, then add the drained and pressed tofu.
2. Leave to marinate for 5 mins or longer if you are new to tofu, turning once.
3. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
4. Dry the tofu on kitchen paper.
5. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden.
6. Cut into cubes.
7. To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl.
8. Toss, then serve with lime wedges and peanuts.

soy sauce, gingerroot, lime, firm tofu, egg noodles, vegetable oil, cucumber, peanuts

Taken from www.food.com/recipe/asian-style-tofu-and-cucumber-noodles-229009 (may not work)