I eat this twice a week, it's that good
Recipes, recommendations and more
I’m back again with a brand new recipe video. This week I thought I share with you one of my favourite dishes to make when I want something easy and quick.
Click here > Crispy Tofu “Egg” Noodles <
Full recipe below
400g extra firm tofu
380g any long noodle (gluten-free optional)
1-2 broccoli stalks, roughly chopped
125g garden peas
1 tsp baharat
1/2 tsp smoked paprika
1 tsp maple syrup
1 tbsp tamari or soy sauce
1 tbsp olive oil
Sauce # 2
1 tbsp peanut butter
1 tsp sesame oil
2 tbsp soy sauce
1/2 tsp maple syrup
Pinch of red pepper flakes
Preheat oven to 180C fan
Make the first sauce in a large bowl. Crumble the tofu into the sauce, and toss to coat evenly. Spread on a greased baking sheet. Bake for 15-20 minutes until the tofu is crispy, tossing halfway.
In a large saucepan, bring water to a boil and cook the noodles according to the package instructions. To make them “EGG-Y”, turn the heat off and add 1 tsp baking soda, stirring occasionally. Let it stand for 2 minutes then drain. *DO NOT RINSE
Make the second sauce, and set it aside.
Cook the broccoli stem in boiling water for 3-4 minutes, and add the peas to the last minute of cooking, drain and set aside.
Add the noodles to a bowl with crispy tofu and cooked veg, drizzle the sauce on top and add fresh herbs. Additionally, I like to add lime zest and hot sauce.
This week’s recommendations:
Food: Persepolis in London
Book: How To Kill Your Family by Bella Mackie
Cookbook: Zaika by Romy Gill
Meditation: 10 minute calm meditation