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Tofu noodle bowl with quick-pickled carrots
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4 tbsp dark soy sauce
5 tbsp Japanese rice vinegar
1 tbsp essential honey
1 green chilli, deseeded and finely chopped
1 garlic clove, crushed
2cm fresh root ginger, grated
280g extra firm tofu, cut into bite-sized cubes
1 large carrot, grated
235g pak choi, quartered lengthways
225g pack instant vermicelli rice noodles
2 tbsp toasted sesame oil
1 tbsp vegetable oil
4 essential salad onions, sliced
1 lime, juice of ½ and ½ cut into wedges
1. Mix the soy sauce and 4 tbsp vinegar in a bowl with the honey, chilli, garlic and ginger. Stir in the tofu and leave to marinate while you prepare the other ingredients. Stir the remaining 1 tbsp vinegar, the carrot and a pinch of salt together in a bowl and set aside to lightly pickle.
2. Meanwhile, set a steamer over a pan of boiling water and steam the pak choi with a pinch of salt for 3-5 minutes until the stems are almost tender. Use the same pan of water to soak the noodles, off the heat, for 3 minutes; drain and stir through the sesame oil. Set both aside and keep warm.
3. Heat the vegetable oil in a frying pan over a high heat. Reserving the marinade, scoop the tofu into the pan and fry for 2-3 minutes on each side until golden. Add the salad onions and cook for 1 minute. Pour the marinade over the tofu and stir until coated. Add the lime juice and cook for 1 minute until bubbling and slightly thickened. Serve in bowls with the noodles, pak choi and pickled carrots, plus the lime wedges on the side for squeezing over.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.