ARF/5-a-day-Tuesday #6: Marinated Tofu Stir Fry Noodles

Using a variety of veggies and antioxidant rich food is a challenge for me on week nights. But cooking and blogging about them later is a great incentive to eat right for me. So I jumped at Sweetnick's ARF/5-a-day Tuesday event. Albeit 6 weeks late, I hereby join the bandwagon. This week the event is hosted by Stephanie aka The Happy Sorceress. Thanks for hosting ladies!

I never say no to any form of one-dish meal, this week I dabbled with whole wheat noodles. I tried to include soy protiein (tofu) and antioxidant rich, bright colored peppers and carrots. The end product looked and tasted satisfying.

Marinated Tofu and Vegetable Noodles
1 package extra firm silken tofu 4 tbps soya sauce 1 tsp ginger garlic paste	Cut tofu into one inch cubes, place in a shallow baking dish. Add water to cover and stir in soya sauce until amber in color. Add ginger garlic paste. Let tofu marinate for 20 mins. Drain.
2 tbsp oil (preferably dark sesame) 2 garlic cloves minced 1 red onion, cut into thin slices 1 carror julienned 3 green chillies minced or chopped fine	Heat oil in a wide skillet, add the garlic, green chillies, onion and carrot and saute on high heat for 5 minutes.
2 cups green, red and orange bell peppers, cut into strips 1/2 cup button mushrooms, thinly sliced	Add to the stir fry and cook till peppers are slightly crisp.
1 10oz package of dried whole wheat noodles	Cook noodles in plenty of salt water, according to package direction. Drain well. Add immediately to stir fry to prevent clumping. Cook till noodles are heated through. Top with additional soya sauce or hot sauce (sambal)