We’re really determined to get people loving tofu, and with this recipe, we feel confident it’s a winner! Fried until crispy, then coated in sticky honey and soy sauce, you won’t even recognise it! What makes this tofu recipe even better is that it’s served with our delicious rice noodle broth, which aside from being ridiculously tasty, is also pretty healthy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Closed Cup Mushrooms
Soy Sauce(ContainsSoya, Cereals containing gluten)
Red Curry Paste
Vegetable Stock Pot(ContainsCelery, Sulphites)
Cut each tofu block into eight slices, put some sheets of kitchen paper on a baking tray and lay on your tofu slices. Leave to the side, so the kitchen paper can absorb some of the liquid, while you prepare your vegetables.
Boil your kettle. Thinly slice the spring onion keeping the white and green parts separate. Cut each mushroom into roughly four slices. Peel and grate the garlic (or use a garlic press if you have one). Cut the cabbage in half through the root, remove the triangular root in the middle, then slice it as thinly as possible. Mix the soy sauce and honey together in a small bowl.
Put the rice noodles in a bowl and pour over some boiling water and add a pinch of salt. Tip: The noodles should be completely submerged in water. Leave your noodles to the side uncovered for 8 mins, then test to see if they are cooked. They should be cooked through but with a tiny bit of firmness left in the middle. If your noodles aren’t cooked, leave them in the hot water for a couple more mins, then drain and submerge in cold water.
To make the broth drizzle some oil in a large frying pan (or wok) and put on medium heat. Add in the whites of your spring onion. Cook for 2 mins before adding your mushrooms, a drizzle more oil, a sprinkle of salt and a good grind of black pepper. Stir and cook for another 5 mins before adding the red curry paste and your garlic.
Cook for 1 minute, then add the water (amount specified in the ingredient list), star anise and vegetable stock pot. Bring to the boil, making sure your stock pot has dissolved, then add your cabbage and simmer for 3-4 mins, until your cabbage has wilted and is soft. Taste and add salt and pepper if necessary. Once your broth has cooked, turn off the heat and leave to the side.
Put a frying pan on medium heat and add a splash of oil. Once hot, lay your tofu in the pan and cook for around 3 mins on each side until brown and crispy. Once your tofu is crispy, turn the heat to low, pour in your soy honey mixture and let it simmer for 1 minute before turning over your tofu slices so the other side gets a nice coating of your mixture. Cook for another minute, then remove from heat.
Put your broth back on medium heat and bring it to the boil. Drain and divide your noodles between bowls and ladle over your broth. Lay your tofu slices on top and sprinkle over the greens of your spring onion. Enjoy!