Glazed Tofu and Sweet Soy Noodles

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs pak choy
• 200g plain tofu
• 150g egg noodles
• 10g toasted sesame seeds
• 40g kecap manis
• 15ml vegetable oil
• 15ml soy sauce
• 10ml white vinegar
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Cut the capsicum into thin strips. Coarsely chop the pak choy, keeping the stems and leaves separate. Cut the tofu into 2cm chunks.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Wipe the pan dry. Heat 2 tsp vegetable oil in the pan over medium heat. Cook the sesame seeds, stirring, for 2 mins or until golden brown and fragrant (see Kitchen 101).
3. Step 3 — Soften veggies
   Add the capsicum, pak choy stems and 1 tbs water to the sesame seeds and cook, stirring, for 2 mins. Add the kecap manis, 2 tsp soy sauce and 2 tsp white vinegar and cook, stirring, for 1-2 mins until the veggies are tender but still with crunch. Add the noodles and pak choy leaves and cook, tossing, for 1 min. Remove the pan from the heat.
4. Step 4 — Glaze tofu
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add 2 tsp soy sauce, 2 tsp honey and 1 tbs water and stir to combine. Bring to a simmer, then cook, turning, for 1 min or until the tofu is glazed. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the noodles and veggies among bowls. Top with the tofu and enjoy!
6. Step 6 — Kitchen 101
   Our sesame seeds have already been toasted, but doing this again helps release the nutty natural oils and adds even more flavour to the noodles.

Allergens

Sojabohnen, Eier, Gluten, Wheat, Sesamsamen, Sulfit