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Ultimate crispy tofu noodles (ve)
A delicious and simple noodle dish with tasty grated tofu. A great dish for students on the go. Designed for secondary school children, please adjust portion sizes to suit your needs.
Ingredients
For the crispy tofu
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700 gtofu extra firm
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4 gchinese 5 spice
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30 mlreduced salt soy sauce
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30 gcornflour
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12.5 mloil
For the vegetable noodles
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12.5 mloil
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150 gred cabbage finely sliced
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150 gwhite cabbage finely sliced
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150 gcarrot grated/ribboned
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160 gred pepper sliced
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200 gbroccoli broken into small florets, stalk chopped
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70 gspring onion finely sliced
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100 mlreduced salt soy sauce
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50 mlrice vinegar or white wine vinegar
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6 ggarlic grated
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20 mlmaple syrup or agave syrup
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700 gudon noodles or rice noodles
To garnish
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chilli flakes, crispy onions, and fresh, chopped coriander
Instructions
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Preheat the oven to 200°C.
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Drain the tofu and gently press with kitchen roll to remove any excess water.
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Grate the tofu with a box grater and put into a mixing bowl. Add the Chinese 5 spice, soy sauce, and cornflour and mix thoroughly.
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Heat the oil in a large frying pan or wok, and then add the tofu. Cook for approximately 10 minutes, stirring gently, until the tofu begins to crisp. Then remove from the pan and spread out evenly on a lined baking tray and bake in the oven for 30 minutes, stirring halfway through. Then set the cooked tofu to one side.
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In a small bowl, mix together the soy sauce, rice vinegar, grated garlic, and maple or agave syrup to make a sauce.
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Then take the pan from earlier and heat the rest of the oil. Once the pan is hot, add the vegetables. Lightly stir-fry for 1-2 minutes, then add the noodles, tofu and finally the sauce. Cook for another couple of minutes until everything is combined.
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Top with crispy onions, chilli flakes, and/or fresh coriander. This dish can be served hot or cold.
Notes
Key facts per serving:
Fibre: 5.5g
Protein: 16g
Saturated fat: 1.8g
Other nutrition facts: contains zinc, iron & omega-3
Allergens: gluten, soya & sulphites
CO2 emissions: 0.68kg, low carbon (B rated)
