Main Ingredients

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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

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¼ cup Coconut Milk

½ tbsp Lime Juice

½ tsp Sugar

Salt to taste

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Coconut Lime Tofoo with Noodles

Serves 3 • Prep 30 min • Cooking

Coconut Lime Tofoo with Noodles
Main Ingredients

Underline

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

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¼ cup Coconut Milk

½ tbsp Lime Juice

½ tsp Sugar

Salt to taste

Method

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1. To make the marinade, mix together the coconut milk, lime juice, sugar and a pinch of salt.

2. Slice the Tofoo and add to the marinade. Leave for at least 20 mins.

3. Cook noodles according to the package instructions.

4. Heat a large frying pan and add the olive oil. Fry the marinated Tofoo for 3 mins on each side until lightly browned.

5. Add the ginger, garlic and spinach and fry for another 2 mins. Reduce the heat.

6. Add the noodles with the soy sauce, sesame oil, half the sesame seeds, lime juice and chilli paste. Mix well.

7. Sprinkle the remaining sesame seeds over the dish and serve with the lime wedges.