Tofu with vegetable noodles

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 blocks firm tofu (about 220g each)
Fresh bean sprouts, for garnishing
For the barbecue sauce
60 ml Chinese barbecue sauce
2-3 large cloves garlic, crushed
1 large chunk fresh ginger, grated
60 ml sesame oil
30 ml soy sauce
For the vegetable noodles
350 g Chinese hokkien or egg noodles
750 g mixed greens (tender-stem broccoli, asparagus and mangetout are good)
For the dressing
125 ml peanut oil
30 ml sesame oil
4 spring onions, finely chopped
1 clove garlic, crushed
45 ml soy sauce
30 ml rice vinegar
10 ml honey

Cooking Instructions

Mix together all the ingredients for the sauce.
Drain the tofu then pat dry. Cut into chunks and mix with the barbecue sauce.
Arrange in a single layer on a baking tray lined with nonstick baking paper and slide under a hot grill until browned and starting to catch.
Drop the noodles and prepared vegetables into a large saucepan of boiling salted water.
Cook until the noodles are tender and the vegetables are just cooked, then drain.
Blend the dressing ingredients and pour over the prepared vegetables. Check seasoning.
To serve: Turn the vegetable noodles into a bowl or onto a platter and top with the grilled tofu. A
dd a handful of fresh sprouts.