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Ingredients
- 280g Naked Tofoo
- 150g Noodles
- 1 tbsp Olive Oil
- 200g Spinach
- 2 Cloves Garlic (Crushed)
- 1 tbsp Ginger
- ½ tbsp Chilli Paste
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 Lime
- 2 tbsp Sesame Seeds
For the marinade
- ¼ cup Coconut Milk
- ½ tbsp Lime Juice
- ½ tsp Sugar
- Salt to taste
Get started
- To make the marinade, mix together the coconut milk, lime juice, sugar and a pinch of salt.
- Slice the Tofoo and add to the marinade. Leave for at least 20 mins.
- Cook noodles according to the package instructions.
- Heat a large frying pan and add the olive oil. Fry the marinated Tofoo for 3 mins on each side until lightly browned.
- Add the ginger, garlic and spinach and fry for another 2 mins. Reduce the heat.
- Add the noodles with the soy sauce, sesame oil, half the sesame seeds, lime juice and chilli paste. Mix well.
- Sprinkle the remaining sesame seeds over the dish and serve with the lime wedges.
