Vietnamese Style Noodle Bowls with Sticky Tofu

Vegetarian

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

1 tbsp 1 tbsp tomato puree
2 tsp 2 tsp sesame oil
1.5 tbsp 1.5 tbsp maple syrup
0.5 tsp 0.5 tsp chinese 5 spice
1.5 tbsp 1.5 tbsp soy sauce
300 g 10.6 oz extra firm tofudrained and chopped into 2cm pieces
150 g 5.3 oz rice noodles
2 tsp 2 tsp olive oil
1 1 garlic clovesfinely grated

for the dressing

60 ml 2 fl oz water
1.5 tbsp 1.5 tbsp fish sauce
1.5 tbsp 1.5 tbsp maple syrup
0.5 0.5 limejuiced
0.5 0.5 red chillideseeded and finely chopped, optional

to serve

160 g 5.6 oz baby gem lettuce
10 g 0.4 oz coriander
160 g 5.6 oz edamame (frozen)defrosted
160 g 5.6 oz cucumberpeeled into ribbons
30 g 1.1 oz peanutsroughly chopped (toasted)

Lunch

Light and refreshing, with a hefty dose of plant-based protein from the sticky tofu and edamame, this vibrant salad bowl makes a perfect lunch or dinner on a hot summer’s day. Try serving this bowl with our 'quick pickled radish and carrots'.

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric

Imperial

1 tbsp 1 tbsp tomato puree
2 tsp 2 tsp sesame oil
1.5 tbsp 1.5 tbsp maple syrup
0.5 tsp 0.5 tsp chinese 5 spice
1.5 tbsp 1.5 tbsp soy sauce
300 g 10.6 oz extra firm tofudrained and chopped into 2cm pieces
150 g 5.3 oz rice noodles
2 tsp 2 tsp olive oil
1 1 garlic clovesfinely grated

for the dressing

60 ml 2 fl oz water
1.5 tbsp 1.5 tbsp fish sauce
1.5 tbsp 1.5 tbsp maple syrup
0.5 0.5 limejuiced
0.5 0.5 red chillideseeded and finely chopped, optional

to serve

160 g 5.6 oz baby gem lettuce
10 g 0.4 oz coriander
160 g 5.6 oz edamame (frozen)defrosted
160 g 5.6 oz cucumberpeeled into ribbons
30 g 1.1 oz peanutsroughly chopped (toasted)

Gather and prepare your ingredients.

Place the garlic, Chinese five spice, soy sauce, maple syrup, tomato puree and sesame oil into a medium bowl and whisk to combine. Pour over the tofu and toss to coat.

Place the rice noodles into a bowl and pour over freshly boiled water from a kettle. Set aside to soak for five minutes, or until softened. Drain, and run under a cold tap to halt the cooking process.

To make the dressing, whisk all ingredients together in a medium bowl.

Place a frying pan over medium high heat and add the olive oil. Once hot, add the tofu and cook for 4-5 minutes on each side, until the sauce has thickened and reduced and the tofu is turning dark brown at the edges. Remove from the heat and allow to cool slightly.

Arrange the noodles in bowls, top with the tofu, lettuce, edamame, cucumber, fresh coriander a sprinkle of crushed peanuts. Drizzle with the dressing and serve.Try serving this with our 'Quick Pickled Radish and Carrots'.