Sticky Tofu Noodle Salad (Vegan)
Sticky maple sesame tofu paired with a refreshing noodle and crisp vegetable salad.
Servings 2 people
Ingredients
Tofu:
- 280 g (10 oz) extra firm tofu
- 1 Tablespoon soy sauce
- 4 Tablespoons cornflour (cornstarch)
- 1 Tablespoon sesame seeds
- 1 Tablespoon maple syrup
- oil for frying
Noodle Salad:
- 1 ½ Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon toasted sesame oil
- 2 cloves garlic peeled and crushed
- 1 teaspoon chilli flakes
- 1 teaspoon dark brown sugar
- 2 spring onions (scallions) thinly sliced
- 1 large/2 medium carrots
- 200 g (7 oz) radishes
- 2 packets straight to wok noodles
Instructions
- Drain the tofu and tear it into bite sized chunks. Place it in a bowl and pour over the soy sauce, toss to coat well. Add the cornflour and mix until it is fully coated, set aside.
- To make the dressing, mix the soy sauce, rice wine vinegar, sesame oil, crushed garlic, chilli flakes, brown sugar and sliced spring onions together in a large bowl.
- Finely shred the carrot (I use a mandoline) and thinly slice the radishes, set aside. Put the kettle on to boil.
- Heat a generous drizzle of oil in a non-stick frying pan and add the tofu. Cook, turning every now and again, until it is golden and crisp on all sides.
- Add the sesame seeds and maple syrup and cook for another minute, stirring constantly. Set aside.
- Place the noodles in a large bowl and pour over boiling water to cover. Use a fork to gently separate them and leave to soak for 2 minutes until they are warmed through.
- Drain the noodles well then add to the dressing and toss to coat. Add the sliced vegetables and mix well.
- Serve the noodle salad topped with the maple tofu.
Notes
- See post above for tips, details and step-by-step photos.
- You can use whatever noodles you prefer, just cook two portions according to the instructions on the packet and drain well before adding the dressing.