Crispy Tofu Noodles by Polly from Pro Veg UK
Developed by Polly for secondary schools as part of ProVeg’s School Plates Programme, this recipe is all about getting more kids excited to eat school meals that are better for their health, and the planet.
Ingredients
Crispy Five-Spice Tofu
Vegetables & Noodles
Sauce
To finish
Method
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Crisp the tofu: Heat 1 tbsp oil in a large frying pan over medium heat. Add the tofu and cook for around 10 minutes, stirring gently, until golden and crispy. Remove from the pan and set aside. Wipe the pan clean.
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Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, grated garlic and maple or agave syrup.
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Cook the vegetables: Heat the remaining 1 tbsp oil in the same pan. Add the vegetables and stir-fry for 1–2 minutes, just until slightly softened but still vibrant.
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Bring it together: Add the noodles, crispy tofu and sauce to the pan. Toss well and cook for another 2–3 minutes, until everything is hot and evenly coated.
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Serve: Finish with a sprinkle of crispy onions and chilli flakes to taste.
