Crispy Tofu Noodle Bowl (V / VG)
Flavour packed and full of colour, this is a hug in a bowl. Perfect for a healthy weekend fake-away this dish will certainly have you coming back for more!
Made with our Charlie & Ivy's Chilli, Garlic & Ginger Bread Dipper, serve warm as a winter supper, or make ahead and serve cold for lunch.
Serves 2
INGREDIENTS
¼ red cabbage finely sliced
1 tsp salt
1 tbsp sugar 2-3 tbsp rice wine vinegar225g Tofu (one pack), we used The Tofoo Co. Smoked Organic Tofu
2-3 tbsp cornflour
A drizzle of Charlie & Ivy's Cold Pressed Rapeseed Oil
A drizzle of Charlie & Ivy's Chilli, Garlic & Ginger Bread Dipper
150g straight to wok medium noodles (feel free to use your favourite type of noodle)
3 spring onions, chopped
½ chilli, chopped
6 sugar snap peas
1-2 tbsp Charlie & Ivy's Sesame & Soy Dressing or for a plant based option make a dressing out of 1 tbsp each soy sauce, maple syrup and rice wine vinegar
1 tbsp sesame seeds
1 pak choi, halved
1 large carrot, cut into ribbons
Preheat oven to 200C Fan / 220C / 425F / Gas Mark 7.
Start by mixing your sugar, salt and vinegar to create a pickle for your red cabbage. Shred your cabbage, add to the vinegar mix and put to one side until needed.
Squeeze any liquid from the tofu and crumble into bite sized chunks into a bowl, dust with the cornflour and toss until coated. Transfer onto a baking tray and drizzle with the cold pressed rapeseed oil. Bake for 10 mins or until crispy. Take out of the oven and drizzle generously with the Chilli, Garlic & Ginger Bread Dipper and return to the oven for a further 5 minutes or until crispy. Remove from the oven and sprinkle with sesame seeds.
While your tofu is cooking add some rapeseed oil to a pan and fry your pak choi halves cut side down until they start to caramelise. Add a little water to the pan if needed to help it along. Flip over for a minute, remove from the pan and put to one side until needed.
In the same pan add a little more oil and fry off your noodles. Add the spring onions, sugar snap peas and chilli. Fry for a minute and then add the sesame and soy dressing (or plant based alternative). If needed add a splash of water to loosen. Cook until the noodles are heated through completely.
You're ready to plate up!
Across 2 dishes arrange your pak choi, noodles, pickled cabbage, carrot ribbons, and tofu. Sprinkle with a few remaining chopped spring onions and sesame seeds. Finish with a drizzle of the Chilli, Garlic & Ginger Bread Dipper. Enjoy!
