Name: Crispy sriracha tofu and tenderstem broccoli noodles
Total time: 1500 s
Yield: 4
Ingredients: 1 block super-firm tofu; 100 gram cornflour; 200 gram Tenderstem broccoli; 1 tablespoon sesame oil; 2 pack lentil noodles with turmeric; 2 tablespoon sriracha sauce; 3 tablespoon soy sauce; 1 tablespoon honey; 1 lime; 1 tablespoon sesame seeds; 30 gram peanuts

Step 1

In a shallow bowl, toss the tofu (1 block) with the cornflour (100 g) until coated. Heat 50ml sunflower oil in a deep frying pan over a high heat. Once hot, add the tofu and fry for 10-12 minutes, turning regularly with tongs, until evenly golden brown and crispy. Set aside on a plate lined with kitchen paper.

Step 2

Heat the grill to the highest setting. Toss the broccoli (200 g) on a flat baking sheet with the sesame oil (15 mL) and grill for 5 minutes, or until charred.

Step 3

Heat the noodles (2 packs) according to the pack instructions. In a bowl, whisk the sriracha sauce (40 g) , soy sauce (45 mL) , honey (20 g) and lime zest and juice (1) . Toss the crispy tofu in the sauce until well coated.

Step 4

Divide the noodles between 4 bowls and top with the tofu, broccoli, sesame seeds (9 g) and peanuts (30 g) .

Crispy sriracha tofu and tenderstem broccoli noodles

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