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Asian noodles with baked tofu

Noodles with Tofu

About:

The noodles and tofu make this veggie dish a filling supper; while Asian spices give lots of flavours. Baked tofu makes them soft inside and crispy edges with full of flavoursome. Spices and veggies can be personalised as per the taste and preference.

This recipe was inspired from Sophies An Asian Inspired Dinner, which have made into vegan option with little variations. Sophie is a wonderful chef and lot to learn from her.

Serves: 3-4
Preparation time: 10mins
Cooking time: 15mins
Baking time: 20-30mins

Ingredients:

  • Whole wheat Chinese noodles-400gms

For tofu Marination:

  • 250 gms – Firm tofu block
  • 3tablespoon Soy sauce
  • 3garlic cloves, garted
  • 1teaspoon fresh ginger-grated
  • 2 tsp – Green chilli paste

For wok vegetables:

  • 3 Carrots thinly sliced
  • 1 Head of cabbage thinly sliced
  • 1 Red bell pepper thinly sliced
  • 1Red onion thinly sliced
  • 3 Scallions thinly sliced
  • 1 Cup of chopped spinach
  • 100gms of bean sprouts
  • 2-3 Tablespoon minced coriander
  • ¼ cup – Roasted and crushed peanuts
  • 1 tbsp – Olive oil

Procedure:

  • Boil noodles for 4-5minutes or according to pack instructions, then drain and cool.

Marination and baking of tofu:

  • Place whole block of tofu on baking sheet and press with flat plate or a dish for 5minutes to squeeze excess water and then roll it with the kitchen towel/tissue and let it sit for 10-15minutes with heavy pan on it
  • When ready, slice into square/ as desired
  • Mix soy sauce, lime juice, ginger, garlic, chilli paste together- gently toss tofu in marinade, let it sit for an hour/ as long as you can.
  • Pre-heat the oven at 180deg C. line and grease the baking tray
  • Place the marinated tofu on the lined baking tray and spray some oil and bake at 180deg C for 20-25minutes/until crispy by flipping halfway.
  • Once done allow it to cool a bit.

Vegetable stir fry:

  • Heat a wok on high heat and add oil, once heated add carrots, red onions, bell peppers and saute for 1-2minutes until carrots and bell peppers are al-dente.
  • Then add spinach, scallions, bean sprouts, cabbage and saute for 1-2minutes (if any left out marinade or if for more spice you can add extra chilli paste/sauce at this stage)
  • Add soy sauce, baked tofu, crushed peanuts, cooked noodles and toss until well coated.
  • Simmer until heated through; top it with minced or chopped coriander.

Serve hot with sauces

Note:

  • I included extra 2tsp green chilli paste and red chilli sauce to make it more spicier, which can be skipped as per preference
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on July 24, 2014, in Indian, International, Main Course, Main dish, Vegan and tagged , , , , , . Bookmark the permalink. 15 Comments.

  1. Mouth watering now, Next time I need to try baking Tofu. Clever try Chitra 🙂

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  2. Really delicious Chitra, I love tofu and noodles and yours is nice and spicy and sounds so tasty.

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  3. Baked Tofu? Oooo.

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  4. Good one. I like baked tofu just glazed with sweet n sour sauce

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  5. Have baked tofu with Indian touch like your version with soy sauce. Yummy recipe Chitra

    Like

  6. Chitra!This looks as if it is come out straight from a Chinese Restaurants!!Too good!

    Like

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