Sweet chilli & tofu noodles

Name: Sweet chilli & tofu noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 tbsp Blue Dragon sweet chilli sauce; 2½ tbsp soy sauce; 280 g firm tofu, cut into 1.5cm cubes; 1 tbsp Cooks’ Ingredients Lemongrass Paste; 1 unwaxed lime, zest and juice; 1½ tbsp vegetable oil; 1 red pepper, halved, deseeded and thinly sliced; 3 carrots, peeled and sliced into fine strips or grated; 1 bunch salad onions, finely sliced on the diagonal; 275 g packs cooked rice noodles

A fast and fresh plant-based dish packed with colourful veg. The Jamie Oliver by Tefal Cook’s Classics Stainless Steel Frying Pan is perfect for quickly finishing this dish. The extra-thick base heats quickly and evenly on all hobs, even induction, and the riveted stainless-steel handle has a silicone insert for a secure grip. The pan is also oven-proof to 210°C.

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VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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4 tbsp Blue Dragon sweet chilli sauce
2½ tbsp soy sauce
280g firm tofu, cut into 1.5cm cubes
1 tbsp Cooks’ Ingredients Lemongrass Paste
1 unwaxed lime, zest and juice
1½ tbsp vegetable oil
1 red pepper, halved, deseeded and thinly sliced
3 carrots, peeled and sliced into fine strips or grated
1 bunch salad onions, finely sliced on the diagonal
2 x 275g packs cooked rice noodles

Preheat the grill to high. In a mixing bowl, combine 3 tbsp sweet chilli sauce and ½ tbsp soy sauce. Add the tofu, tossing to coat, then spread the cubes over a foil-lined baking tray, spooning over the marinade. Grill for 8-10 minutes, turning halfway, until golden and sticky.
Meanwhile, in the same mixing bowl (there’s no need to rinse it out), combine the remaining 1 tbsp sweet chilli sauce and 2 tbsp soy sauce, the lemongrass paste, and lime zest and juice to make a sauce for the noodles; set aside.
Heat the oil in a large frying pan or wok over a high heat. Add the pepper, carrots and most of the salad onions (reserving a few slices); season and stir fry for 2-3 minutes. Add the noodles and stir fry for 1 minute, then add the sauce and fry for a final minute. Divide among 4 plates, top with the tofu and scatter over the reserved salad onions. Serve immediately.