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Nutty Szechuan Tofu Noodles

Ingredients

  • 1 tbsp sunflower oil
  • 400g tofu, cubed
  • 3 tbsp Coconut, Macadamia & Almond Butter
  • 4 garlic cloves, crushed
  • 1 red chilli, thinly sliced
  • 1 tsp szechuan peppercorns, crushed
  • 2 tsp five spice powder
  • 3 tbsp soy sauce
  • 100ml water
  • ¼ head Chinese cabbage, thinly sliced
  • Small handful coriander

A dish that exceeds #Veganuary, this Szechuan Tofu-Nut Noodle recipe is an all-year-round-pleaser. It packs a punch with the spicy szechuan pepper and garlic sauce; and is perfectly balanced with vibrant coriander and our naturally sweet and mild Coconut, Almond and Macadamia Nut Butter. This calls for curry night (every night). Enjoy!

Nutty Tofu Noodle Recipe

METHOD

  1. Heat the oil in a large, non stick frying pan over a high heat.

  2. Add the tofu, slightly mashing some pieces with the back of a spoon to break up and become mince like. Leave some pieces as is.

  3. Toss in the oil and fry until golden.

  4. Reduce the heat slightly and add the garlic, chilli and szechuan and fry for another minute.

  5. Add the five spice, nut butter and soy sauce to a small bowl and mix to evenly combine then pour into the tofu mix.

  6. Stir to combine and allow to simmer for a minute.

  7. Add the noodles and toss to coat in the sauce.

  8. Serve in bowls with Chinese cabbage, a little extra chilli if liked and some coriander.

Nutty Tofu Noodle Recipe

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