This is another brilliant dish for hot weather when you don’t want to be slaving over a hot stove but still want something tasty, nutritious and filling in your belly. Choose whatever veggies you have to hand and swap the noodles for rice if necessary.
For three portions you need
- 1 pack tofu, pressed. (we prefer cauldron foods and use a tofu torture press – worth every penny). Cut into thin strips.
- 1/2 bottle hoisin sauce
- 1 pepper, cut into strips
- 2 carrots, julienned
- 1 cucumber, cut into ribbons with a speed peeler
- 1/2 chinese cabbage, shredded
- 1/2 head broccoli, cut into bite sized pieces
- 3 nests thin rice noodles
- 3 spring onions, thinly sliced
- handful fresh coriander
- 1-2 tbsp oil
- Juice of 2 limes
- 4 tbsp soya sauce
- 2 cloves garlic, finely grated
- 1″ piece of ginger, finely grated
- 2 thai chillies, finely grated
- 1 tsp agave nectar or maple syrup
- Begin by making the dressing. I keep my chillies and ginger in the freezer so I always have fresh available. This also means I can grate them straight into a dressing to ensure even distribution in the dressing. Combine all the ingredients together and leave to mingle.
- Soak the noodles in boiling water according to the instructions. Once ready, drain and refresh in cold water and squeeze out any excess to prevent the dish from being too soggy.
- Heat a griddle pan and add the oil. Stir fry the broccoli for 2-3 mins until slightly charred. Remove from the pan and leave to one side.
- Re-heat the pan and place the tofu in a single layer. Cook for 3-4 mins on a high heat until crispy and golden brown. Turn and repeat. You may need to add a little more oil.
- Once the tofu is crispy, pour over the hoisin sauce and remove from the heat. Toss the tofu until coated. Do not keep it on the heat or the sugar in the sauce will burn and it will taste nasty.
- Dress the bowls with all the ingredients, finishing with the hot tofu. Drizzle over the sauce and top with slices of spring onion and coriander.