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.

Sweet and Sour Tofu

My daughter found this recipe online about ten years ago and shared it with me after she tried it. I don’t even remember the website that I got it from. I made a few additions and I must say that it’s the best Sweet and Sour Tofu recipe that I have come across.

It’s a really comforting dish to have on any day at any time. It’s also a real crowd pleaser. I shallow fry the tofu because that’s a healthier way to do it. This is best served with steamed rice; I usually use Basmati rice. It’s a great combination.

The original recipe uses vegetable stock but I use an instant tomato soup mix; it tastes absolutely delicious. Green pepper is also a good option instead of red pepper.

The fresh herbs and vegetables blend with the tofu and soy to come together into one delicious and harmonious dish. You can easily double this recipe – it works really well.

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PREP: 20 minutes  COOK TIME: 40 minutes  SERVES: 6

Ingredients

  • 400 grams tofu, cut into 1 inch cubes
  • 1 egg (or egg substitute)
  • 3/4th cup cornflour
  • 6 spring onions, chopped finely with the green stems (reserve some for garnish)
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 2 green chillis, chopped finely
  • 1 red pepper, chopped
  • 1 tomato instant soup mix (about 4 cups)
  • 2 tbsp soy sauce
  • 4 tbsp sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornflour
  • 2 tbsp water
  • Oil for frying

To serve

  • Steamed broccoli (optional)
  • Steamed rice

Mix the egg substitute with water. If using egg, dip the tofu in either of these and coat. Sprinkle the cornflour on it and toss to coat thoroughly. Heat the oil and fry the tofu cubes on both sides until they are golden. Set aside.

Make the soup according to the directions on the pack.

Heat 3 tbsp of oil, add the onions with the chopped green stems, ginger, garlic and green chillis. Cook for a few minutes and add the red pepper. Add the soy sauce, soup, vinegar and sugar.

Mix the 1 tbsp cornflour with 2 tbsp water and add. Add the fried tofu and mix well. Cook for a few minutes. Garnish with the reserved green stems.

Serve hot with the steamed broccoli and rice.