Crispy Chilli Noodles With Tofu Crumble
Delicious vegan recipe by Roxy + Ben.
We love making our noodles from scratch - they’re silky, chewy and super satisfying. But you can use shop-bought noodles if you prefer. Here we toss them in a crispy chilli sauce with baked tofu and pak choi. This is pure comfort food.
Ingredients
Serves 4
For the noodles
-
360g bread flour180ml water1/2 tsp salt
For the tofu
-
400g extra-firm tofu drained
-
2 tbsp dark soy sauce
-
2 tsp maple syrup
-
1 thumb of fresh ginger, grated
For the sauce
-
2 tbsp crispy chilli oil
-
2 tbsp dark soy sauce
-
1 tbsp rice vinegar
-
2 tsp maple syrup
-
2 garlic cloves, peeled + grated
To serve
-
2 pak choi, halved
-
1 spring onion, sliced
Method
- Make the dough: In a large bowl, combine the flour, water and salt. Bring the dough together with a fork, then tip onto a clean surface and knead for about 15 minutes, or until smooth and springy. If it feels too dry or wet, adjust with a little more flour or water.
- Lightly flour the bowl, return the dough, and cover with a damp tea towel. Leave to rest for 20-30 minutes.
- Prepare the tofu: Preheat the oven to 180°C fan / 200°C / 400°F and line a tray with baking paper. Crumble the tofu into a mixing bowl, then add the soy sauce, maple syrup and ginger. Stir well, spread across the tray, and bake for 20 minutes or until crispy, stirring halfway.
- Make the sauce: In a large mixing bowl, combine all the sauce ingredients. Set aside.
- Roll and cut the noodles: Generously dust your work surface with flour, then roll out the dough until about 2mm thick and roughly 30cm long. A good dusting of flour stops the dough sticking to the surface. Use a sharp knife or pizza cutter to slice into noodles (we like them thick, about 1-2cm wide). Toss in more flour to keep them separate.
Method cont.
6. Cook the noodles and pak choi: Boil the noodles with the pak choi for 2-3 minutes, or until tender. Drain, then add the noodles to the bowl of sauce and toss until well coated.
7. To serve: Divide the noodles between bowls and top with the pak choi, crispy tofu, spring onion and any extra sauce. Enjoy!
