Chilli Tofu Noodles

Making noodles in a roasting pan? Yes indeed! A fun and easy cook. This one pot dish contains all your favourite foods – tofu, spinach, baby sweetcorn, broccoli and peanuts. It’s super healthy too.

Tofu can be frozen to give it a completely different texture. It becomes spongy and has a meaty, chewy consistency. To freeze tofu, drain it and wrap it in foil or plastic and place it in the freezer, until it forms a solid block. You can let it thaw at room temperature, in the microwave or pour boiling water over it. Frozen tofu becomes spongy and adds more versatility to an already unique protein.

It’s better to marinate the tofu in the fridge overnight. This makes it much easier too – you just have to pop them in the oven with the veggies.

I used Chinese Gailon broccoli but you could use tender stem broccoli. I used rice noodles, but I guess you could try it with any type of noodles. The crunchiness of the peanuts with the lovely flavour of the vegetables and noodles is a delicious contrast. Definitely going to be a family favourite!

PREP:  20 minutes  COOK TIME:  25 minutes  SERVES: 4-6

Ingredients

400 gms tofu, frozen and thawed

4 tbsp sweet chilli sauce

2 tbsp fresh ginger, grated

3 cloves garlic, crushed

11/2 tbsp vinegar

3 tbsp soy sauce

1 tbsp brown sugar

175 gms baby sweetcorn, halved

200 gms Chinese broccoli

2 tbsp olive oil

450 gms cooked rice noodles

75 gms baby spinach

Garnish

1 red chilli, deseeded and chopped finely

3 spring onions, sliced finely

50 gms roasted salted peanuts

Instructions

Preheat the oven to 180C.

Squeeze the tofu and cut into 11/2 inch by 1/2 inch thick slices. Place the sweet chilli sauce, ginger, garlic, vinegar, soy sauce and sugar in a bowl. Add the tofu and toss well, taking care to see that they are coated well. Marinate overnight in the fridge.

Mix the sweetcorn, broccoli and oil in a large roasting pan or ovenproof dish. Roast for 10 minutes.

Add the tofu mixture and level it. Return to the oven for another 10 minutes. Open the noodles out carefully and fold them into the pan. Roast in the oven for another 5-10 minutes.

Remove from the oven and fold the baby spinach through the pan to wilt. Garnish with the chilli, spring onions and peanuts. Serve hot.

Published by

A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

2 thoughts on “Chilli Tofu Noodles

  1. Yum, it’s a lovely dish! I love rice noodles, it’s one of my favorites in Asian cuisine. And I never knew that freezing tofu can change its texture and consistency, that’s so fascinating! Thanks for sharing the awesome recipe 🙂

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