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.

Korean Barbecue Tofu

This tasty Korean recipe is flavoured with soy sauce, mustard and spices. The resulting dish makes them quite irresistible. Served with rice/rice noodles, they are perfect for a light and refreshing meal.

Tofu is a plant based protein and has about 22 grams of protein per half cup serving. This nutrient powerhouse is rich in calcium, iron, B vitamins, fibre, potassium and magnesium. This vegan dish is a great way to add tofu to your meal rotation.

I left the tofu marinating overnight in the fridge. It just takes a few minutes to make the marinade and it’s ready to be fried whenever you want it. Super easy and delicious.

I used Basmati rice, but you could use any type of white rice. This recipe is from the book Tofu Cookery by Louise Hagler.

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PREP: 10 minutes COOK TIME: 20 minutes SERVES: 4

Ingredients

400 gms firm tofu, cut into ¼ inch slices

½ cup dark soy sauce

6 tbsp sugar

2 tsp dry mustard

½ tsp garlic powder

2 tsp onion powder

Cooked rice

Vegetable oil

Instructions

Mix the soy sauce, sugar, mustard, garlic and onion powder in a bowl. Marinate the tofu slices overnight in the refrigerator.

Heat a frying pan and fry the tofu slices in a little oil on both sides until they are browned. Serve the tofu on a bed of rice or rice noodles. Garnish with chopped green onions. You can also garnish with sliced mushrooms and snow peas. 

Coffee Marinated Tofu with Caramelized Onions and Hummus

Coffee as a spice rub has been around for some time now and I wanted to try it out.

I used it on tofu with amazing results. I baked it after leaving on the marinade overnight and it tasted so good. The coffee flavour was subtle and smoky and it paired beautifully with the hummus and caramelized onions.

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I also grilled the tofu for about ten minutes after it was baked. You can use garlic powder but I prefer to use fresh garlic. I used the remaining marinade to deglaze the pan while caramelizing the onions and they smelt and tasted of coffee and spices.

This recipe is vegan and gluten free. The perfect plant based protein dish to serve with a dip. And really delicious.

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PREP: 10 minutes (not including marinating time)

COOK TIME: 1 hour

Ingredients

For the marinade

  • 400 gms tofu, cut into strips
  • 2 tbsp coffee granules
  • 2 cloves garlic
  • 2 tbsp vinegar
  • 2 tsp chilli powder
  • 1 tbsp coriander powder
  • 3 tbsp brown sugar/jaggery
  • 3 tbsp vegetable oil
  • 1 tsp pepper powder
  • Salt to taste

For the hummus

  • 1 cup chickpeas, boiled
  • 2 cloves garlic
  • 3 tbsp tahini
  • 1 tsp cumin powder
  • 1 tbsp lemon juice
  • Salt to taste
  • Olive oil
  • Black olives
  • Fresh coriander, chopped

For the caramelized onions

  • 3 large onions, sliced thinly
  • 2 tbsp olive oil
  • Salt

Instructions

Preheat the oven to 180 C.

For the marinade, mash the garlic by putting it through a garlic press. Crush the coffee granules in a pestle and mortar. Combine all the ingredients together and mix well. Arrange the tofu on a tray and pour the marinade over it, turning the tofu slices several times. Cover and refrigerate overnight.

Arrange the tofu slices on a baking tray and drizzle a little oil over them, turning the slices to make sure that the oil is distributed evenly. Bake for 15 minutes on each side. Grill for another 10 minutes on each side so that the colour darkens.

Mix all the ingredients for the hummus except the olives and fresh coriander in a blender and blitz with a little water until the mixture is smooth and creamy.

Spoon the hummus into a bowl and drizzle some olive oil on top. Arrange the olives at the side and sprinkle the fresh coriander on top.

To make the caramelized onions, heat a few tablespoons of olive oil and add the onions with a pinch of salt. Saute the onions, stirring every few minutes, until they change colour and become golden in colour. Deglaze the pan with the rest of the marinade and when the onions are sticky, remove from heat.

Arrange the tofu slices, top with caramelized onions and sprinkle some toasted sesame seeds on top. Serve with the hummus.