Sweet chilli noodles with griddled tofu slices
In this dish, toasted almonds add warmth to the sweet chilli rice noodles topped with griddled slices of tofu that has marinaded in dark soy sauce.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4 portions
- 2 tbsp dark soy sauce
- 395 g tofu drained, patted dry, then slice into four sheets
- 2 tbsp blanched almonds
- 300 g thin rice noodles cooked
- 120 g sweet chilli stir fry sauce
- 30 g cucumber cut into slivers
Place the layers of tofu in a bowl with the soy sauce and leave to soak for 10 minutes. This helps it to absorb flavour and firm up. Pat dry again.
Transfer to a very hot griddle pan (or press grill) and cook for 5 minutes until charred a little on both sides. Transfer to a board to rest.
Toast the almonds in a dry pan over a medium heat for 1 minute, shaking constantly until they just begin to colour
Add the sauce and noodles and stir for 2-3 minutes until heated through, then transfer to a large bowl.
Slice the tofu into strips against the griddle marks and then pile on top of the noodles.
Finish with a scattering of sliced cucumber.
Calories: 260kcal | Carbohydrates: 37g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 822mg | Potassium: 59mg | Fiber: 2g | Sugar: 15g | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg