Tahini Chilli Tofu Noodles

Serves: 2

Time: 30 minutes 

These are the perfect noodles to whip up on a weekday night – they taste so delicious and you can really use whatever veg you have to use up in the fridge. I am obsessed and have been making these weekly!

Ingredients: 

• Noodles for 2 (I use the Itsu Wholewheat Soba Noodles) 

• 1 pack of Tofu (I used ‘Tofoo’ Smoky Tofu) 

• 1 Courgette 

• 130g Baby Corn 

• 60-80g Soya beans (optional) 

• 1-2 Handfuls of Kale 

• 100g Asparagus 

• 120g Tenderstem Broccoli 

• Cashew Nuts 

• Peanut Rayu 

• Sesame Oil 

• Chinese Mixed Spice Seasoning 

Tofu Sauce Ingredients: 

• 2 tablespoons Tamari 

• 1 tablespoon Maple Syrup 

• 1 tablespoon of Apple Cider Vinegar 

• 1 teaspoon of Miso Paste 

• 1 teaspoon Garlic Granules 

• 1 teaspoon Smoked Paprika 

Tahini Sauce Ingredients: 

• 2 tablespoons tahini 

• 1 tablespoon of tamari 

• Juice of half a lime  

• 1 teaspoon of garlic granules 

• 1 teaspoon of chilli flakes (optional) 

Cooking Steps: 

1. Pre-heat your oven to 200C. 

2. Chop and marinade your tofu in the ingredients listed above and set aside for 20 minutes. 

3. Meanwhile, chop all of your veg, lay it on a lined baking tray, and marinade it in a drizzle of sesame oil and Chinese mixed spice seasoning. 

4. Place in the oven for 15-20 minutes. 

5. In the last 10 minutes of cooking, place your tofu in the oven also. At the same time, put your cashews in the oven to toast them. 

6. While this is all cooking, make your tahini sauce. 

7. Cook your noodles according to the packet instructions. While these are cooking, steam your kale and cook your soya beans (I used frozen), and leave them ready to add once the noodles are cooked. 

8. Once everything is cooked, add your veg and tofu and beans to the noodles. Then add your sauce and toss it all up. Serve into two bowls, and add your cashews and drizzle of peanut rayu Enjoy!