Low-Cal Teriyaki Tofu Stir-Fry

Bring a medium saucepan of water to the boil for the noodles. Cut the pak choy into thirds. Thinly slice the capsicum. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves.

Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Meanwhile, put the teriyaki sauce, 1 tbs soy sauce and 1 tsp sugar in a bowl and whisk to combine.

Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove the tofu from the pan.

Heat 1 tsp vegetable oil in the same pan over high heat. Stir-fry the pak choy stems, capsicum and garlic for 1-2 mins until softened (see Make it yours). Add the pak choy leaves and carrot and stir-fry for a further 30 secs or until tender but still with crunch.

Add the noodles and sauce mixture to the veggies and stir-fry for 1-2 mins until the noodles are coated and warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Thinly slice the tofu. Divide the noodle stir-fry among bowls and top with the tofu. Enjoy!

Empty out the crisper drawer and boost your veggies by adding whatever you have on hand, from broccoli and mushrooms to snow peas and beans.