Tofu sesame noodles
Ingredients
- 250g noodles
- 200g fine beans
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp agave
- 2 tsp cornstarch
- 1 tsp sambal oelek
- 4 cloves garlic, minced
- 1 red onion, finely chopped
- 450g tofu
- 2 tbsp dark soy sauce
- 1 tbsp ketchup
- 1 tbsp vegan beef stock powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chilli flakes
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp sesame seeds
- 250g spinach
- Thinly sliced spring onion
Steps
- Drain and press the tofu. Once done pat dry and grate using a box grater.
- Bring a large pot of salted water to a boil. Add noodles and cook for 1 minute less than packet instructions, add beans with four minutes left to cook.
- Meanwhile in a small bowl whisk ingredients from soy sauce to garlic together minus 1 tablespoon sesame oil.
- Drain the noodles and beans and rinse well under cool water.
- Heat the remaining sesame oil in the wok over medium heat until shimmering. Add the red onion and a dash of salt and cook until translucent.
- Add the tofu, soy sauce, ketchup, stock powder, smoked paprika, cumin, chilli flakes and garlic powder. Cook low and slow until browned.
- In the last minute of cooking add the sesame seeds. Reduce the heat and stir in the spinach.
- Add the sauce and noodles. Cook, tossing regularly until the spinach is wilted.