15 Minute Chilli Tofu Noodles | SO VEGAN скачать в хорошем качестве

15 Minute Chilli Tofu Noodles | SO VEGAN

Get the full recipe with notes in the SO VEGAN App and on our website: Website 👉 https://bit.ly/15minnood App 👉 https://sovegan.app/go Honestly, these noodles are hard to beat! They hit the spot every single time. They’re currently my go-to lunch when I’m cooking for myself because they’re quick, easy and use a bunch of ingredients I almost always have lying around. 📚 did you know we also have a new cookbook? EASY is out now and is packed with 100 QUICK + EASY plant-based recipes - check out the link in our bio to get your copy! Serves 1 For the tofu: 🌱 120 g extra-firm tofu 🌱 1 tsp cornflour 🌱 vegetable oil 🌱 1/4 tsp Chinese 5 spice 🌱 1/2 tsp light soy sauce 🌱 1/2 tsp dark soy sauce For the noodles: 🌱 2 spring onion, chopped 🌱 1 garlic clove, peeled + finely chopped 🌱 1 tsp chilli oil, plus extra for topping 🌱 1 tsp light soy sauce 🌱 1 tsp dark soy sauce 🌱 1 tsp maple syrup 🌱 1/2 tsp rice vinegar 🌱 200 g ready-to-cook udon noodles, see notes Use your hands to crumble the tofu in a bowl until it reaches a mince-like consistency, then stir in the cornflour. Add a small drizzle of oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 7-10 minutes or until golden and crispy, stirring occasionally to break up any clumps of tofu. Reduce the heat to low, then stir in the 5 spice, dark soy sauce and light soy sauce. Cook for another 2-3 minutes. Meanwhile, for the noodles, add most of the spring onion (save some for topping), garlic, chilli oil, light soy sauce, dark soy sauce, maple syrup and rice vinegar to a mixing bowl. Cook the noodles in boiling water for 1-2 minutes, stirring gently to separate them. Then drain the noodles and stir them into the sauce. Add the noodles to a serving bowl and top with the crispy tofu and remaining spring onion. We also love to drizzle extra chilli oil over the top, but this is optional! Enjoy!