Sesame-Chilli-Garlic Tofu Noodles Recipe

Amy says: “Noodles are a great midweek meal, and these sesame-chilli-garlic tofu noodles are so much better than getting take-out. They take less than 20 minutes to make, are packed with fresh and vibrant vegetables and protein-rich tofu, all served with a sticky chilli, garlic and sesame dressing.”

Serves:

Time:

20 minutes

Ingredients

For the sauce

¼ cup (60 ml) tamari soy sauce
3 cloves garlic, crushed
½–1 red chilli, chopped small
1 tablespoon (15 ml) maple syrup
1 tablespoon (15 ml) sesame oil
1 teaspoon sriracha hot sauce
1 teaspoon mirin

For the noodles

2 tablespoons (30 ml) sesame or olive oil, divided
8 ounces (200 g) extra-firm tofu
4 scallions
1 carrot, peeled
1 red bell pepper
4 ounces (100 g) broccoli
4 ounces (100 g) bean sprouts
8 ounces (200 g) dry soba or udon noodles

To serve

2 tablespoons (16 g) black and/or white sesame seeds
Chilli flakes
Sliced fresh red or green chilli (optional)

Method

1. To make the sauce: Add all the ingredients to a small bowl and whisk until combined.

2. Heat 1 tablespoon (15 ml) of oil in a large frying pan over medium-high heat. Slice the tofu widthways into 2 or 3 thinner strips, then slice into triangles. Add to the hot oil and fry over medium-high heat for 5 minutes, or until crispy and golden and flip over to cook on the second side. Once golden, pour 1 tablespoon (15 ml) of the prepared sauce over the tofu, allowing the sauce to sizzle and evenly coat the tofu. Remove from the heat and warm again just before serving, if needed.

3. Chop off the ends of the scallions, then slice into 2-inch (5-cm) sticks; include the green part, too. Slice the carrot, bell pepper, and broccoli into small pieces or matchsticks.

4. Heat 1 tablespoon (15 ml) of oil in a large wok or frying pan over high heat. Add the scallions, carrot, bell pepper, and broccoli. Stir-fry over high heat for 5 minutes, or until the vegetables are tender but still have some bite. Add the bean sprouts and fry for 2 to 3 minutes, until cooked through. Add 2 tablespoons (28 ml) of the prepared sauce and fry for 1 minute.

5. Meanwhile, cook the noodles according to the package instructions and rinse in cold water.

6. Pour the noodles into the pan with the vegetables along with most of the sauce. Toss well and fry for 2 minutes.

7. Divide between four bowls, top with the sticky tofu and remaining sauce. Sprinkle over the sesame seeds, chilli flakes, and fresh chilli (if using).

8. Eat right away or store leftovers in a sealed container in the fridge for 2 to 3 days.

Serving suggestions and variations

Use any vegetables, such as aubergines, courgette, mushrooms, baby corn or sugar snap peas.
Instead of tofu, add some edamame beans to the frying vegetables as they cook.

Extracted from Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography: Amy Lanza.

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