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£2.30Price per unit
£7.67/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cut the tofu into large bitesized cubes. Put into a bowl with the coriander, garlic, chilli flakes, 1 tbsp oil and 1 tbsp soy. Set aside for 10 minutes. Cook the noodles according to pack instructions, then rinse under cold water, drain and toss with 1 tsp oil to stop it sticking. Wash and drain the kale (leave it slightly damp).
Warm a large nonstick wok, sauté or frying pan over a high heat. Add 1 tsp oil and fry the tofu for 2-3 minutes, carefully turning occasionally, until nicely golden. Set aside on a plate and repeat.
Wipe out the pan, heat another 1 tsp oil, stir fry the peppers for 1 minute, then tip in the kale. Stir until just wilting. Pour in the firecracker sauce, add the noodles and toss everything together until hot. Add 2-3 tbsp water to loosen. Top with the tofu, nuts and red onion, then scatter with the remaining coriander leaves. Splash with more soy to serve.
Depending on your pan, you may need to wilt the kale in 2 batches. It looks like a lot at first, but it will wilt down a great deal. This marinade works well with prawns and chicken, if you prefer.
Typical values per serving when made using specific products in recipe
Energy | 1,678kJ/ 402kcals |
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Fat | 21g |
Saturated Fat | 2.6g |
Carbohydrates | 31g |
Sugars | 11g |
Fibre | 8.5g |
Protein | 18g |
Salt | 1.1g |
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