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Servings: 4
Ingredients Method

Ingredients
  

  • 300 g uncooked brown rice noodles
  • 1 x 400g pack calcium-set tofu I use @cauldronfoods
  • 2 tablespoons low-sodium soya sauce or tamari if gluten free
  • 1 small red onion diced
  • 3 cloves of garlic crushed and finely diced
  • 1 large red chilli finely diced
  • Pinch of salt optional
  • 1 inch ginger grated
  • 2 carrots finely sliced
  • 1 yellow courgette or green courgette, finely sliced
  • 1 red bell pepper thinly sliced
  • 2 cups of curly kale roughly chopped
  • 2 spring onions finely diced
  • 4 tablespoons sesame seeds lightly toasted in a dry pan

Method
 

  1. Drain the tofu and pat dry. Slice into cubes and toss with soya sauce. Refrigerate for a few hours if possible. Bake in a pre-heated oven for 20 minutes at 200 degrees until firm.
  2. Prepare noodles according to the packet instructions and rinse under cold water immediately so they don't stick.
  3. Blend the dressing ingredients and set aside.
  4. In a hot pan with a little water, sauté onion, garlic and chilli with a pinch of salt. Add the ginger and carrots and sauté for a few minutes, adding a little hot water if needed to deglaze the pan. Partially cover and add the courgette followed by the red bell pepper a couple of minutes later.
  5. Once tender but not too soft, add the kale and baked tofu. Stir thoroughly.
  6. Add the noodles and drizzle the dressing on top. Turn off the heat. Toss until noodles are well coated, being careful not to break noodles too much.
  7. Serve hot with toasted sesame seeds and sliced spring onion to garnish.