Vegan recipe

Charred Hot & Sour Tofu with a Summer Noodle Salad

Serves 2

Deliciously hot, sour, and moreish. Cauldron Quick & Tasty Tofu has been lathered in this homemade hot and sour sauce and charred in a grill pan.
Perfect for topping a fresh salad or popping into a bread bun for an alfresco treat!

Quick And Tasty Tofu Block Find out more


1 x block Quick & Tasty Tofu
2 tbsp toasted sesame oil
1 tsp white wine vinegar
2 tbsp light soy sauce
2 tbsp brown rice syrup
2 tbsp sunflower oil
2 spring onions
50g pine nuts
2 red chillies
10g coriander

For the salad
150g vermicelli rice noodles
1 tsp coriander seeds, toasted and roughly ground
100g unsalted peanuts
2 tbsp caster sugar
Juice 3-4 limes
2 tbsp toasted sesame oil
3 garlic cloves, crushed
300g radishes, trimmed and roughly chopped
2 red chillies, deseeded and finely sliced
1kg watermelon, roughly chopped into 3-4cm chunks
70g pea shoots


  1. Dry tofu block and brush with ½ tbsp sesame oil
  2. Mix remaining oil, vinegar, soy sauce, syrup, and 2 tbsp of hot water
  3. Grill tofu block on all sides for 2 minutes on each, brush after each turn
  4. In a small pan, add sunflower oil and bring to a high heat
  5. Add spring onions, chillies, and pine nuts and fry for 2 minutes
  6. For the salad, in a large dry frying pan toast the coriander seeds in the pan for 1-2 minutes, then roughly grind.
  7. Toast the peanuts in the same pan, then crush lightly with the coriander seeds to combine
  8. Make the dressing by whisking the caster sugar with 1 tbsp boiling water and the juice of 3 of the limes. Once cool add sesame oil and garlic.
  9. Blanch noodles and then rinse with cold water. Build a salad with noodles, radishes, chillies, and watermelon. Top with the spiced peanuts, pea shoots, and centre the tofu adding pine nuts and coriander.

Chef's tip

Swap your BBQ for an electric grill and you’ll reduce your carbon emissions and do something better for the planet