Recipes
Recipes

Sesame tofu and veg noodle bowl

Warm up a cold January day with noodles in a broth, with tasty plant-based beefless strips, fresh veg and fried tofu in a tahini coating

Warm up a cold January day with noodles in a broth, with tasty plant-based beefless strips, fresh veg and fried tofu in a tahini coating

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(1 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.19 per serving

Nutritional Information

Each 714g serving contains

Energy
1849kj
443kcal
22%
Fat
22.8g
High
33%
Saturates
2.9g
Low
15%
Sugars
6.4g
Low
7%
Salt
1.79g
Low
20%
of your reference intake.
Typical energy values per 100g:
259kj/62kcal

Ingredients

½ x 396g pack Cauldron Original Tofu

3tbsp tahini

2tbsp sesame seeds

1tbsp rapeseed oil

2 reduced-salt vegan stock cubes, made up to 1.5L

3tbsp reduced-salt soy sauce

5cm piece fresh ginger, finely grated

115g pack Extra Special Shiitake Mushrooms

600g cooked vegan noodles (thick udon work well)

180g Plant Based Meat-Free Beef Style Strips, thinly sliced

2 pak choi, halved lengthways

1 large carrot, peeled into ribbons

4 radishes, thinly sliced

2 spring onions, shredded

1 red chilli, sliced

Salad cress, to garnish

Method

1
Drain the tofu and pat dry with kitchen roll. Cut into 2cm cubes and toss through the tahini. Sprinkle over the sesame seeds and stir gently to coat.
2
Add the tofu to a frying pan with the rapeseed oil. Cook over a medium-high heat for 3-5 mins until golden and crisp, tossing occasionally, before setting aside.
3
Add the stock to a large pan with the reduced-salt soy sauce and fresh ginger. Bring to the boil.
4
Add the shiitake mushrooms to the pan, cutting any large ones in half, and cook for 3 mins.
5
Add the noodles, beef-style strips and pak choi to the pan. Cook for 2-3 mins, stirring occasionally to separate the noodles.
6
Divide the contents of the pan evenly between 4 soup bowls.
7
Top with the sesame tofu, carrot ribbons, radishes, spring onions, red onion and a sprinkling of salad cress. Serve immediately.