Crispy Tofu Noodle Bowl
by Karen Lee
www.thesensitivefoodiekitchen.com
Serves
2 hearty
portions
Good for:
Lunch,
Dinner
Time:
5 mins prep
25 mins cook
Ingredients
For the ginger broth
- 3 tbsp tamari or coconut amines or soya sauce if you’re not gluten free
- 200 mls vegetable stock
- 1 tbsp chopped or grated fresh ginger
- 2 cloves of garlic, sliced
- black pepper to taste
For the stir fry
- ½ medium red onion, sliced
- ½ medium red pepper, thinly sliced
- ½ head broccoli florets and stems, separated and finely sliced
- 100 grams green leaves eg winter greens, Brussel sprout head, kale, cabbage etc
Other ingredients
- 200 grams extra firm tofu
- 2 nests noodles – wholewheat, rice or buckwheat
- 1 red chilli, finely sliced (optional)
- 2 tbsp fresh coriander, roughly chopped
- ½ lime cut into 2 wedges
Step by Step Instructions
Step 1
Make the ginger broth first by popping all the ingredients into a small pan. Gently bring to the boil then simmer for 15-20 minutes. You can do this earlier in the day if desired to allow the ginger to infuse longer for a deeper flavour.
Step 2
Chop the tofu into small bite sized pieces and pop in a small bowl with a little tamari to cover.
Step 3
If baking the tofu in the oven, pre-heat the oven to 220ºC. Cover a baking tray with non-stick baking paper then scatter the chopped tofu over the top. Place in the oven and bake for 20 minutes, turning from time to time.
Step 4
If using an air-fryer, prepare the tofu as above then place in the air fryer basket and ‘fry’ at 200ºC for 10 minutes, giving it a good shake after 5. If the tofu is not crispy, ‘fry’ for another 5 minutes.
Step 5
Pop the noodles in boiling water and cook as per packet instructions. Once soft, drain and rinse then pop them in the base of the bowls you are using.
Step 6
Once all the other elements are cooking, heat a couple of tablespoons of water in the base of a stir fry pan. Add the sliced onion, red pepper and stems of the broccoli. Stir fry for a couple of minutes before adding the broccoli florets and chopped greens. Continue cooking for a few more minutes until the veggies are cooked but still crunchy.
Step 7
Now all your elements are ready, spoon the cooked veg over the noodles then pour the broth into both bowls – it won’t cover everything but will be over half the veggies. Toss to mix everything together.
Step 8
Scatter the crispy tofu over the top and garnish with red chilli (if using) and chopped fresh coriander. Serve with the lime wedge on the side.
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