Crispy Tofu & Green Tea Noodles
Serves 2
Prep 10 mins
Cook 20 mins
Vegan / Quick & Easy / Inexpensive / Take-Out Alternative / Healthy Bones
These organic green tea noodles are part of Waitrose / Ocado’s new Malaysian range which I recommend you take a look at. The noodles also come in pumpkin, charcoal, and sesame varieties to name a few.
The mild, creaminess of the tofu is a perfect match for the strong nutty sesame soy flavour of the sauce. This recipe only keeps you in the kitchen for 30 minutes and is a great, inexpensive, and interesting alternative to a local Chinese takeaway.
Soy sauce contains around 4.5% manganese DRI per tablespoon, which will work alongside the calcium, manganese, and phosphorous within the tofu to encourage healthy bones & teeth.
TOFU – Around 113g of firm tofu will provide you with the following DRI; 77% calcium, 67% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 47% copper (immune system function), 35% selenium (benefits immune system, depression, cardiovascular disease, hypothyroidism, and infertility in men), 35% protein, 30% phosphorous (bones), 27% omega-3 fats (reduce risk of heart disease & stroke, reduce symptoms of hypertension / depression / ADHD, and skin ailments), 16% iron, 16% magnesium, 16% zinc, 15% vitamin B1.
(SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111 )
Ingredients
Sauce
120ml water
100ml light soy sauce
45g sesame seeds, toasted lightly in a dry frying pan for 3-4 minutes
4 spring onions, sliced on the diagonal
1 tsp dark muscovado sugar (or brown sugar will do)
1 tsp vegetable oil
1 tsp toasted sesame oil
½ tsp garlic granules
½ lime, juice of
1 block firm tofu, sliced into rectangles (349g)
1 pack Cha Soba Organic Green Tea Japanese Noodles (available from Waitrose / Ocado)
3 tablespoons sweetcorn (frozen is fine)
Instructions
- Mix all the ingredients for the sauce together in a bowl and set aside.
- Get a large saucepan of boiling water on the go.
- Heat a little vegetable oil in a large frying pan and get the pan really hot.
- Add in the tofu rectangles and fry each side for 4-5 minutes.
- Remove the tofu from the pan and set aside.
- In the same frying pan you used for the tofu, add the sauce and the sweetcorn, and increase the heat so you are boiling, reducing the sauce. Stir regularly.
- Add your noodles (these only take 4-5 minutes to cook)
- Drain the noodles and mix a glug of sesame oil through them. Plate up the noodles.
- Place the cooked tofu on top of the noodles, and dress with spooning the sauce over the top and around the plate. Serve.
