Firecracker tofu noodles with kale & peanuts

Name: Firecracker tofu noodles with kale & peanuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Plants by Deliciously Ella Organic Super Firm Tofu, drained and patted dry; 125 g pack coriander, stalks and most leaves finely chopped; 2 clove/s garlic, crushed; chilli flakes; 2 tbsp Vegetable oil; 1 tbsp light soy sauce, plus extra to serve; 3 nests medium egg noodles; 1 Essential Red Pepper, deseeded and thinly sliced; 250 g bag Essential Kale, tough stalks picked out; 120 g Firecracker Stir Fry Sauce; 2 tbsp Essential Roasted Salted Peanuts, roughly chopped; ½ small red onion, thinly sliced

Tofu, egg noodles and peanuts are all good sources of protein and the firecracker sauce, garlic and coriander deliver on flavour.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

300g Plants by Deliciously Ella Organic Super Firm Tofu, drained and patted dry
125g pack coriander, stalks and most leaves finely chopped
2 clove/s garlic, crushed
chilli flakes
2 tbsp Vegetable oil
1 tbsp light soy sauce, plus extra to serve
3 nests medium egg noodles
1 Essential Red Pepper, deseeded and thinly sliced
250g bag Essential Kale, tough stalks picked out
120g Firecracker Stir Fry Sauce
2 tbsp Essential Roasted Salted Peanuts, roughly chopped
½ small red onion, thinly sliced

Method

Cut the tofu into large bitesized cubes. Put into a bowl with the coriander, garlic, chilli flakes, 1 tbsp oil and 1 tbsp soy. Set aside for 10 minutes. Cook the noodles according to pack instructions, then rinse under cold water, drain and toss with 1 tsp oil to stop it sticking. Wash and drain the kale (leave it slightly damp).
Warm a large nonstick wok, sauté or frying pan over a high heat. Add 1 tsp oil and fry the tofu for 2-3 minutes, carefully turning occasionally, until nicely golden. Set aside on a plate and repeat.
Wipe out the pan, heat another 1 tsp oil, stir fry the peppers for 1 minute, then tip in the kale. Stir until just wilting. Pour in the firecracker sauce, add the noodles and toss everything together until hot. Add 2-3 tbsp water to loosen. Top with the tofu, nuts and red onion, then scatter with the remaining coriander leaves. Splash with more soy to serve.

Cook’s tip

Depending on your pan, you may need to wilt the kale in 2 batches. It looks like a lot at first, but it will wilt down a great deal. This marinade works well with prawns and chicken, if you prefer.