Cauldron

Crispy Szechuan Tofu Noodle Bowl

This tofu noodle recipe is a mid-week meal with oodles of fragrant, spicy, aromatic flavour. Cauldron Extra Firm Tofu is perfect for this dish – no need to press, just cube and marinate! Tuck into Szechuan pepper, crispy tofu, and tongue-tingling tastiness in this plant-fantastic noodle bowl.

Serves 4
45 mins
Easy
Vegan
445 cals (per serving)
Cauldron tofu with noodles a side of pak choi and red peppers with sliced limes. Served on a blue plate and chopsticks on the side.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the Szechuan tofu

  • 2 x 220g packs Cauldron Extra Firm Tofu

  • 1 tsp. Szechuan pepper

  • 1 tbsp. low salt soy sauce

  • 1 tbsp. sesame oil

  • 2 garlic cloves, crushed 

  • ¼ tsp. chilli flakes

  • A drizzle of sesame oil

  • 4 heads baby pak choi, sliced in half 

  • 1 red pepper, thinly sliced 

To serve

  • 200g plant-based noodles 

  • ½ tsp. nigella seeds

  • Lime wedges

Our tip

Serve with udon noodles or rice and your favourite steamed green vegetables for a change. 

Method:

  1. Place the Szechuan pepper in a pestle and mortar and grind to crush the pepper. Place the crushed Szechuan pepper, soy sauce, sesame oil, garlic and chilli flakes in a bowl, add 60ml of water and mix well.

  2. Slice the cauldron Extra Firm Tofu block into cubes approximately 2-3cm in size. Place the cubes into a freezer bag, pour over the prepared marinade and gently shake to coat the cubes. Seal the bag and place in the fridge for 30 minutes. 

  3. Heat a drizzle of sesame oil in a non-stick frying pan over a medium high heat. Pan fry the marinated tofu for 2-3 minutes on all sides. Remove and set to one side (reserve and extra marinade for serving).

  4. Using the same frying pan add the pak choi and red pepper. Add 2 tablespoons of water, place a lid over the pan and cook for 2 minutes to steam the vegetables. 

  5. Cook the noodles as per pack instructions.

  6. Divide the noodles between 4 serving plates. Top with the Szechuan tofu and steamed vegetables. Drizzle over any extra reserved marinade and garnish with griddled lime wedges and nigella seeds.

Our tip

Serve with udon noodles or rice and your favourite steamed green vegetables for a change. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!