Recipe

Sriracha Tofu

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Sriracha Tofu

Tofu noodle stir-fry topped with toasted sesame seeds, spring onions and fresh coriander.




Ingredients to serve 2

  • 200g x Tofu – cut into cubes (1 cm)
  • ⅛ cup x cornflour
  • 1 ½ tbsp x sriracha
  • 2 sachets x honey
  • 1 tsp x black & white sesame seeds
  • 1 tbsp x soya sauce
  • 20g x ginger – cut into thin strips (5mm)
  • 2 cloves x garlic – peeled, grated & chopped
  • 5g x coriander – tear roughly
  • 150g x egg noodles
  • 1 x carrots
  • ½ x broccoli – cut into florets
  • 50g x kale – remove the stalks and tear roughly
  • 2 x spring onions – slice at an angle
  • 1 x limes
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 400g x Tofu – cut into cubes (1 cm)
  • ¼ cup x cornflour
  • 3 tbsp x sriracha
  • 4 sachets x honey
  • 2 tsp x black & white sesame seeds
  • 2 tbsp x soya sauce
  • 40g x ginger – cut into thin strips (5mm)
  • 3 cloves x garlic – peeled, grated & chopped
  • 10g x coriander – tear roughly
  • 300g x egg noodles
  • 2 x carrots
  • 1 x broccoli – cut into florets
  • 100g x kale – remove the stalks and tear roughly
  • 4 x spring onions – slice at an angle
  • 2 x limes
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Egg noodles: Boil the kettle. Place the noodles in a bowl and cover with boiling water. Set aside for 15-20 minutes until softened and separated.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

Lime: Grate the peel of the limes to create zest, cut it in half and juice.

Step 4

Carrots: Peel and cut them in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 5

Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned - about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 6

Sauce: Mix together the garlic, soya sauce, sriracha, honey and lime zest and juice.

Step 7

Tofu noodle stir-fry: Coat the tofu cubes in cornflour. You can use a sieve or your hands to shake of any excess cornflour. Place a frying pan on a high heat and add a few glugs of olive oil. Wait until the olive oil is hot and fry the tofu for 2-3 minutes. Add ½ of the sauce and cook the tofu for another minute until golden. Add a little water, the broccoli, carrots and ginger and sauté for another 2 minutes. Add the kale and cook for 2 minutes until the kale has wilted, then mix in the noodles and the rest of the sauce.

Step 8

Serve topped with the toasted sesame seeds, spring onions and coriander.