Chilli Smoked Tofu Noodles
These Smoked Chilli Tofu Noodles are packed full of protein and have a seriously spicy kick! Absolutely scrumptious, you'll be pimping your noodles every time once you give these a try
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp chilli oil<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>100g smoked tofu<item-todo-done><item-todo-done>100g tenderstem broccoli<item-todo-done><item-todo-done>2 garlic cloves large<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>2 100g pack of ramen noodles<item-todo-done>
Before you start
Wok | Kettle boiled | Saucepan
Prepare the ingredients
- Peel the garlic and finely slice
- Trim and finely slice the spring onions
- Trim the thick woody stems off the broccoli then carefully cut the broccoli lengthwise to make them much thinner
- Fill the saucepan with boiling water and get it simmering over high heat
Cook the dish
- Warm the chilli oil and vegetable oil in the wok over high heat
- Crumble the tofu into the pan so the pieces are roughly the size of peas and fry, stirring constantly, for 2 minutes
- Add the garlic to the wok and stir for 1 minute
- Add the spring onions (saving a few for garnish) and stir for 1 minute
- Add the ramen (and any sachets of flavour makers) to the pan of boiling water and cook for 3 minutes adding the broccoli to the pan for the last 30 seconds
- Add the soy sauce and sugar to the wok and stir
Add the noodles
- Drain the noodles and broccoli with a colander, shake off the excess water, transfer to the wok and toss everything together so the noodles are well coated in the sauce
To serve
- Drizzle over the sesame oil, transfer to serving bowls, sprinkle with the remaining spring onions and sesame seeds and serve immediately