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Spicy BBQ Tofu

Spicy BBQ Tofu

with Sesame Noodles and Asian Slaw

Rapid
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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.

Allergens:SoyaGlutenEggSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

½ unit(s)

Lime

1 block(s)

Tofu

(ContainsSoya)

1 bunch(es)

Coriander

½ sachet

Ginger Puree

2 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet

Rice Vinegar

1 bag(s)

Coleslaw Mix

8 grams

Plain Flour

(ContainsGluten)

1 sachet

BBQ Sauce

(ContainsGluten)

1 sachet

Sriracha

2 unit(s)

Egg Noodle Nest

(ContainsGluten, Egg)

1 pot(s)

Sesame Seeds

(ContainsSesame)

Not included in your delivery

1 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2297 kJ
Energy (kcal)549 kcal
Fat18.0 g
of which saturates3.0 g
Carbohydrate67 g
of which sugars11.0 g
Protein30 g
Salt7.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

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!