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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