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Orange, tofu and chilli noodles
Recipes
September 2021
Reading time 2 Minutes
Put the wok away and throw the ingredients into a roasting pan!
Serves
2
Ingredients
  • 1 x 280g (9½oz) block of extra-firm tofu, drained and pressed (see Easy Tip) and cut into bite-sized cubes
  • Drizzle of sunflower oil
  • 1 tbsp light soy sauce
  • 1 small red chilli, deseeded and thinly sliced
  • 200g (7oz) Tenderstem broccoli
  • Generous handful of sugarsnap peas, sliced diagonally
  • 300g (10oz) ready-to-wok noodles (ensure egg-free)
  • Zest and juice of ½ unwaxed orange
  • 1 tsp sesame seeds
  • 1 tsp roasted cashews
  • 1 spring onion (scallion), finely chopped
  • Small handful of coriander (cilantro) leaves, torn
Method
  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Place the tofu in a deep roasting pan and drizzle with the sunflower oil and soy sauce. Bake in the oven for 20 minutes, then remove from the oven and use tongs to turn the tofu. Throw in the chilli, broccoli and sugarsnap peas and cook for a further 10 minutes. 
  3. Meanwhile, soak the noodles in hot water for a couple of minutes, until they are easy to separate. Drain away the hot water. 
  4. Add the noodles to the pan, tucking them in around the tofu and vegetables, then scatter over the orange zest and squeeze over the juice, followed by the sesame seeds and cashews. Return to the oven for five to six minutes until the noodles are hot. 
  5. Remove from the oven and scatter over the spring onion and coriander leaves. 

EASY TIP: 

The key to cooking perfect extra-firm tofu is to remove as much moisture as possible, by draining and pressing the block of tofu. You can purchase a tofu press to do this effectively, or simply wrap the tofu in kitchen paper or a clean, dry tea (dish) towel and place on a large plate. Place another plate on top of the block and add a couple of cookbooks or a heavy pan to weigh it down. Allow to stand for 1 hour, before slicing the tofu into the desired pieces.

Extracted from Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography by Luke Albert

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