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Five-spice Tofu Noodles with Rhubarb
Protein-rich tofu shines when coated with Chinese five-spice and sizzled till golden and crisp. Pair with tender bites of rhubarb, roasted with aromatic sesame oil and sweet maple. Serve over a bed of noodles and sprinkle with sesame seeds to finish.
Prep in 10
Low sat fat
Serving size
Ingredients
- 1 courgette
- 1 unwaxed lime
- 2 tbsp sesame oil (Sesame)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 200g rhubarb
- 1 handful of fresh coriander
- 160g brown rice noodles (Brown Rice Flour, Water)
- 4 tbsp maple syrup
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 200g tat soi
- 2 tsp sesame seeds (Sesame)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 588
Protein: 29g
Carbs: 46g
Fat: 29g
Five-spice Tofu Noodles with Rhubarb
Protein-rich tofu shines when coated with Chinese five-spice and sizzled till golden and crisp. Pair with tender bites of rhubarb, roasted with aromatic sesame oil and sweet maple. Serve over a bed of noodles and sprinkle with sesame seeds to finish.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Trim the rhubarb and cut into 3cm chunks. Place into a small baking dish and toss with half the sesame oil, half the maple syrup, half the five-spice, a pinch of sea salt and 3 tbsp water. Roast for 10 mins, until slightly softened.
- Drain the tofu, pat dry with paper towel and cut into 2cm chunks. Heat a large frying pan with 2 tbsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with sea salt.
- Meanwhile, cut the tat soi into 3cm pieces. Add to the tofu pan along with the Asian paste. Cook for 2 mins, then add the tamari, remaining sesame oil and five-spice. Add 50ml water and boil for 1 min, then remove from the heat.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Peel the courgette into ribbons. Finely chop the coriander. Halve the lime. Stir the cooked noodles, courgette and coriander into the tofu to warm through. Add the remaining maple syrup, any rhubarb cooking juices and the juice from half the lime. Season with sea salt and black pepper and toss to coat.
- Serve the noodles on plates and top with the rhubarb. Garnish with sesame seeds and remaining, cut into wedges.
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