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Combine the marinade ingredients in a bowl, add the tofu and refrigerate overnight.
Boil two litres of water in a large pan, add the noodles, bring back to the boil and
boil for 10 minutes, drain, transfer to a serving dish and keep warm.
Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.
Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them. Lay
the wilted vegetables on the noodles, top with the grilled tofu and garnish with
coriander and squeeze of lime juice.
Creamy cheesy chicken parcels with hidden green stuff
(Serves 2)
1 lean skinless chicken breast
2 flour tortilla wraps
75-100g/2½ - 3oz reduced fat cream cheese
100g/3oz fresh baby spinach leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
Grill the chicken till it's cooked through (6-8 minutes). Remove it from the grill, let it
cool and cut into strips. Wash and dry the spinach, wilt the leaves on the grill for
20-30 seconds, remove and dry with kitchen paper. Mix the cream cheese and
spinach in a bowl, then fold in the chicken strips. Spoon the mixture into the centre
of the tortilla wraps, fold one end of each wrap over, roll the wraps up and warm
the filled wraps on the grill for 2-3 minutes.
Wholegrain Panini with feta, red onions and red pepper
(Serves 1)
2 thick slices wholegrain or wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin strips
½ red pepper cut into strips
2 tbsp balsamic vinegar
½ tsp fresh ground black pepper
12
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