Ingredients
- ☑ 125g Vegan Soba Noodles (Holland and Barrett)
- ☑ A block of tofu (I used Cauldrons)
- ☑ Handful of mixed Veg (I bought a Mushroom Stir Fry Pack from Asda) or you can DIY a pack yourself: 3 finely sliced mushrooms, 1 finely sliced pepper, 1 finely sliced Onion, 50g Shredded Cabbage, 50g Beansprouts
- ☑ 1 tbsp Sriacha Sauce
- ☑ 2 tbsp Chilli Garlic Sauce (I used Maagi)
- ☑ 1/2 tsp of Chinese 5 spice
- ☑ 1 tsp Dark Soy
- ☑ 2 tsps of Chilli Flakes
- ☑ 1 tbsp of Cornflour
- ☑ Salt and Pepper to taste
Method:
- ✔ Drain your tofu using paper towels/ a clean towel for 30 minutes
- ✔ Once dry cut the tofu into cubes and place into a bowl.
- ✔ Then pop these in the oven for 30 minutes, 180 deg Fan, alternatively air fry them 180 deg for 15 minutes, until golden brown.
- ✔ Whilst the tofu is cooking, boil noodles in a pan following the instructions on your packet.
- ✔ Once the tofu and noodles are ready in a wok add 1 tbsp of oil and then add your veg, and gently toss in the pan.
- ✔ Once the veg is golden brown cooked (usually takes about 5 minutes), add in your noodles and tofu and mix.
- ✔ Now time to add in your sauces and soy and stir.
- ✔ Then add your chinese 5 spice and chilli flakes and season with salt & pepper to your taste and stir again.
By instagram @_the.veggietable