Crispy Tofu Noodles by Polly from Pro Veg UK
Description
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
- 700 grams extra-firm tofu
- 1 teaspoon Chinese five spice
- 1 tbsp Soy sauce
- 1 tbsp cornflour
- 1 tbsp neutral oil
- 1 tbsp neutral oil
- 150 grams white cabbage, finely sliced
- 150 grams red cabbage, finely sliced
- 150 grams carrot, grated or ribboned
- 100 grams red peppers, thinly sliced
- 200 grams broccoli, cut into small florets (stalk finely chopped)
- 70 grams spring onions, finely sliced
- 100 grams Soy sauce
- 50 grams rice vinegar
- 2 garlic cloves
- 1 tbsp maple syrup or agave syrup
- 700 grams udon noodles or rice noodles
- Chilli flakes, to taste
- Crispy onions, to taste
Crispy Five-Spice Tofu
Vegetables & Noodles
Sauce
To finish
Method
- 1 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.
- 2
Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, grated garlic and maple or agave syrup.- 3
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.- 4
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.- 5
Serve: Finish with a sprinkle of crispy onions and chilli flakes to taste. - 2