Spicy BBQ Tofu
with Sesame Noodles and Asian Slaw
Looking for a tasty midweek dinner option? Try cooking up our BBQ Tofu with Noodles and Slaw in just 20 minutes for a balanced and tasty dinnertime.
The quantities provided above are averages only.
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 war 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.
Ingredients
8
Plain Flour
280
Firm Tofu
15
Sesame Seeds
1
Sriracha Sauce
50
Soy Sauce
(Contains: Cereals containing gluten, Soya)
120
Coleslaw Mix
1
Garlic Clove**
15
Rice Vinegar
2
Egg Noodle Nest
(Contains: Cereals containing gluten, Egg)
½
Lime
½
Ginger Puree
32
BBQ Sauce
1
Coriander
Not included in your delivery
1
Olive Oil
1
Sugar
Cooking Instructions and Tips
a) Peel and grate the garlic. b) Zest and half the lime. c) Slice the tofu widthways into 2 thick 'steaks' per person. d) Roughly chop the coriander (stalks and all).
a) Make the dressing for the noodles by mixing the easy ginger, garlic, olive oil (see ingredients for amount), sugar (see ingredients for amount) and half the soy sauce together in a small bowl. Squeeze in the juice from the lime. Stir to combine then set to one side. b) Make the dressing for the coleslaw by mixing the rice vinegar and lime zest together in a larger bowl.
a) Make the dressing for the noodles by mixing the easy ginger, garlic, olive oil for the noodles (see ingredients for amount), sugar for the noodles (see ingredients for amount) and half the soy sauce together in a small bowl. Squeeze in the juice from the lime. Stir to combine then set to one side. b) Make the dressing for the coleslaw by mixing the rice vinegar and lime zest together in a larger bowl.
a) Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, lay the tofu slices into the pan and cook until golden, 4-5 mins on each side. Adjust the heat if necessary. b) Meanwhile, make the BBQ sauce by mixing the BBQ sauce, sriracha and remaining soy sauce together in another small bowl. c) Once the tofu is golden, turn off the heat and carefully pour in the BBQ sauce. Turn the tofu over in the sauce to evenly coat.
a) In the meantime, pour the boiling water from your kettle into a large saucepan with a pinch of salt and bring back to the boil. b) Cook the noodles for 4 mins. Drain in a sieve. Return to the pan off the heat and pour in the dressing for the noodles. Sprinkle over half the sesame seeds. Toss to combine.
a) Sprinkle the remaining sesame seeds all over the tofu. Serve the noodles onto plates and pop the tofu (and all the BBQ sauce!) on top. b) Pop the coleslaw on the side. Sprinkle over the remaining coriander . Tuck In!
