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
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
1 red chilli, deseeded and chopped finely
3 spring onions, sliced finely
50 gms roasted salted peanuts
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.