Vegan recipe

Crispy Szechuan Tofu & Noodle Bowl

Prep 30 mins
Cook 15 mins
Serves 2

This dish is quick, easy, and tasty – a real weekday winner! Marinating our Tofu Block in traditional Szechuan ingredients gives it another dimension of flavour, perfectly complimenting the choy sum and spring onions.

Tofu Block Find out more

Ingredients

1 pack of Cauldron organic tofu
120g noodles (wheat or rice will work)
4 stalks of choy sum (or pak choi)
3 stalks spring onions

For the marinade:
3tbsp sesame oil
2tbsp tamari (or soy sauce)
1tbsp light brown sugar
1 thumb sized piece of fresh ginger, grated
2 cloves garlic, grated or minced
1tsp szechuan peppercorns (sub for black peppercorns)
3 dried birdseye chillies
60ml water

Method

  1. Start by preparing the szechuan marinade for the tofu, simply add all of the ingredients to a medium sized bowl and whisk together
  2. Drain the water from the tofu, wrap in a tea towel and squeeze to remove excess liquid, then slice into 2-3cm cubes
  3. Add the tofu to the bowl of marinade and toss until all coated then set aside for 30 minutes (you can leave overnight if you have time)
  4. Once marinated, add 1tsp sesame oil to a non stick frying pan on a high heat, then add in the tofu and allow to sizzle on each side for around 4-5 minutes Note, you should have a bit of the marinade left at the bottom of the bowl, save this to toss in the noodles at the end
  5. Add the noodles to a pot of boiling water for 3-4 minutes, blanching the choy sum for the last 60 seconds, drain the water then add the little bit of marinade to coat the noodles
  6. Take the tofu of the heat and add to the bowl along with the choy sum (chopped of whole) and sprinkle with spring onions and chilli flakes

Chef's tip

For crispy tofu – press down on the tofu either with a spatula or using a smaller frying pan to lay over the top and apply pressure