Plant-Based
Organic brown rice noodles, tossed with a sesame oil dressing, topped with Chinese five spice vegetables and tofu.
1. Bring saucepan of water to boil. Cook noodles according to packet instructions until tender. Drain and rinse under cold water. Set aside.
2. Combine crushed garlic with 1 1/2 tsp five spice, 3 tbsp vinegar and 1/3 cup sesame oil. Season well with salt and pepper (see notes). Toss 2 tbsp through noodles, set the rest aside.
3.Trim and slice Asian greens into 3cm lengths. Slice spring onions into 3cm lengths (reserve tops for garnish). Trim and halve snow peas.
Slice chilli (set aside with spring onion tops for garnish).
4.Heat a large frypan or wok over medium- high heat. Dice tofu and coat with 2 tsp five spice, 1 tbsp sesame oil, salt and pepper. Cook for 2-3 minutes each side until browned and warmed through.
5. Add prepared vegetables to pan along with 1 tbsp sauce. Cook, tossing, for 2 minutes until tender. Take off heat.
6. Divide noodles among bowls. Spoon over even amounts of remaining sauce. Top with tofu and vegetables. Garnish with chilli, spring onion tops and fried shallots.
NOTES: If you have soy sauce (or tamari) in the pantry you can also add this to the sauce for extra flavour.
Ground white pepper works really well with this dish!
You could cook all the noodles and stretch out the dish with extra vegetable so there is enough for leftovers for the next day!
2. Combine crushed garlic with 1 1/2 tsp five spice, 3 tbsp vinegar and 1/3 cup sesame oil. Season well with salt and pepper (see notes). Toss 2 tbsp through noodles, set the rest aside.
3.Trim and slice Asian greens into 3cm lengths. Slice spring onions into 3cm lengths (reserve tops for garnish). Trim and halve snow peas.
Slice chilli (set aside with spring onion tops for garnish).
4.Heat a large frypan or wok over medium- high heat. Dice tofu and coat with 2 tsp five spice, 1 tbsp sesame oil, salt and pepper. Cook for 2-3 minutes each side until browned and warmed through.
5. Add prepared vegetables to pan along with 1 tbsp sauce. Cook, tossing, for 2 minutes until tender. Take off heat.
6. Divide noodles among bowls. Spoon over even amounts of remaining sauce. Top with tofu and vegetables. Garnish with chilli, spring onion tops and fried shallots.
NOTES: If you have soy sauce (or tamari) in the pantry you can also add this to the sauce for extra flavour.
Ground white pepper works really well with this dish!
You could cook all the noodles and stretch out the dish with extra vegetable so there is enough for leftovers for the next day!
NOODLES, 1 packet
GARLIC, 2 cloves
ASIAN GREENS, 1 bunch
SPRING ONIONS 1/2 bunch
SNOW PEAS 1/2 bag (125g)
RED CHILLI, 1
FIRM TOFU, 1 block (400g)
FRIED SHALLOTS, 1 packet (40g)
GARLIC, 2 cloves
ASIAN GREENS, 1 bunch
SPRING ONIONS 1/2 bunch
SNOW PEAS 1/2 bag (125g)
RED CHILLI, 1
FIRM TOFU, 1 block (400g)
FRIED SHALLOTS, 1 packet (40g)
