Sticky orange tofu with veg-fried noodles
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 450g firm tofu
- 2 tbsp olive oil
- 6 spring onionstrimmed and finely sliced
- 300g mangetout
- 300g baby cornhalved lengthways
- 500g straight-to-wok noodlesor 300g dried noodles, cooked following pack instructions
- 1 tbsp sesame seeds
For the marinade
- 50ml low-salt soy sauceplus extra for serving
- 3 garlic clovesfinely chopped
- 4cm piece of gingergrated
- 1 red chillifinely chopped (optional)
- 3 tbsp honeyor maple syrup
- 2 orangeszested and juiced
Nutrition:
- kcal553
- fat19g
- saturates3g
- carbs59g
- sugars20g
- fibre12g
- protein31g
- salt1.2glow
Method
step 1
Pat the tofu dry then cut into 1cm-thick strips. Make the marinade by combining all the ingredients in a medium bowl. Put the tofu strips into the marinade, toss gently coat and chill for 30 mins or overnight.
step 2
Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and fry the tofu strips for 2-3 mins on each side until golden. You may need to do this in batches. Remove the tofu to a plate and set aside. Pour the remaining marinade mix into the pan and simmer for 3-4 mins until it starts to thicken and turn sticky. Turn the heat off and set aside.
step 3
Heat the remaining oil in a large frying pan or wok over a medium heat. Reserve a handful of the spring onions for serving, then scatter the remaining onions into the pan and cook for 1 min. Add the mangetout and corn, and fry for 4-5 mins until just tender. Finally, add the cooked noodles. Stir well, remove from the heat and set aside.
step 4
Put the sticky marinade back on the heat, add the tofu strips and stir to coat. Heat through for 1-2 mins. Serve on top of the veg-fried noodles, sprinkled with chopped spring onions and the sesame seeds.
