Crispy Chilli Tofu and Noodles Stir Fry
Udon or you don’t? Whichever noodles you choose for this Crispy Chilli Tofu and Noodles recipe you’re in for a lip-smacking treat. Pick up our new pre-prepped ‘naked’ Tofu Pieces, coat them in cornflour and chilli powder for crispness, and enjoy a stir fry feast in 15 speedy mins.
Made with our ‘Naked’ Tofu Pieces
Ingredients:
1 x 160g pack Cauldron Tofu Pieces
300g cooked udon noodles
1 tbsp. cornflour
½ tsp. mild chilli powder
Drizzle chilli oil
1 small red onion, sliced
½ red pepper, sliced
1 clove garlic, sliced
100g baby pak choi
½ tbsp. sriracha sauce
½ tbsp. rice vinegar
½ tbsp. honey
1 tbsp. reduced salt soy sauce
To garnish…(optional)
Nigella seeds
Lime wedges
Sliced red chilli
Coriander leaves
Our tip
No udon, no problem – use vermicelli noodles, it’s just as delicious!
Method:
Cook the noodles as per pack instructions ready to stir-fry.
Place the Cauldron Tofu Pieces in a bowl. Add the cornflour and chilli powder, toss to evenly coat.
Heat a drizzle of chilli oil in a non-stick frying pan or wok over a medium-high heat. Add the Cauldron Tofu Pieces and fry for 3-4 minute or until crispy on all sides. Remove and set to one side.
Add the onion, pepper and garlic and stir-fry over a medium-high heat for 2 minutes.
Add the pak choi and stir-fry for 2 minutes.
Add the prepped noodles and stir-fry for a further minute.
Mix the sriracha, vinegar, honey and soy sauce in a small bowl. Add to the pan and cook for a final minute.
Divide the stir-fry between 2 warmed serving bowls. Top with the Cauldron crispy chilli Tofu Pieces.
Garnish with a pinch of nigella seeds, lime wedges, sliced red chilli and coriander leaves (optional).
Our tip
No udon, no problem – use vermicelli noodles, it’s just as delicious!
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
