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Ingredients
- 1x Frozen Tempura Tofoo
- 400g Udon noodles
- 2 large handfuls of shredded Kale
- 220g Green beans (sliced in half)
- 200g Tenderstem broccoli (larger pieces sliced in half)
- 3 spring onions (trimmed and finely sliced)
- 1 x 2cm knob of Ginger (peeled and grated)
- 2 x fat cloves of Garlic (peeled and grated)
- 1 x Red Chilli (finely sliced)
- 1 x teaspoon plant based oyster sauce
- 2 x tablespoons dark soy sauce
- 1 x teaspoon of toasted sesame seeds
Get started
- Pre heat the oven to 180’c fan. lay the tempura tofu on a baking tray and bake for 10 minuets, turning half way through until crisp and golden. Or cook in the air fryer at 180’c for 7 minuets.
- Cook the noodles according to packet instructions. drain and rinse under cold water, set aside.
- Heat a little oil in a wok or large non stick frying pan over a medium high heat. Add the green beans, broccoli and kale. Sauté for 5 minuets until the vegetables are tender. Then add the garlic, ginger and chilli. Cook for a further 2 minutes
- Tip the tempura tofu into the pan and add the oyster sauce and soy sauce. Cook for a couple of minuets then add the noodles to the pan. Cook for another 2 minuets, stirring constantly so everything is well coated.
- Serve straight away and top with the sliced spring onions and sesame seeds.
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