Sticky Tofu Noodles

Name: Sticky Tofu Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 tbsp maple syrup; 6 cherry tomatoes, halved; 3 tbsp dark soy sauce; ½ fresh red chilli, seeded and finely chopped (optional); 1 tbsp rice wine vinegar; 250 g/9 oz ready-to-wok medium udon noodles; 2 tbsp vegetable oil; salt and ground black pepper; 3 tsp sesame seeds, toasted, for topping (optional); 1 tbsp peanut butter, smooth or crunchy; 2 carrots, peeled into strips; a bunch of spring onions/scallions, trimmed and finely chopped; 2 garlic cloves, peeled and grated; 375 g/13 oz firm tofu, pressed to remove the water and cut into chunky cubes; juice of 1 lime; 150 g/5 oz fine green beans, trimmed and roughly chopped; 5 cm/2 in piece of fresh root ginger, peeled and grated; 1 head of broccoli, cut into florets, stalks trimmed and chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

Soft vacuum-packed udon noodles require no pre-cooking – just add them to the wok at the end of cooking. You can throw in any extra favourite veg, just make sure you cut it all into similar-sized pieces so it cooks evenly. Chopsticks at the ready, there’s slurping to be had!

Ingredients

For the Sauce

3 tbsp dark soy sauce
1 tbsp maple syrup
1

Main course
Vegan

Method

Mix together the sauce ingredients, toss the tofu with some of it (about 1 tbsp) and put the rest to one side.
Heat half the oil in a wok and add the coated tofu, stir-fry for 5–6 minutes until it starts to turn golden, then remove and put to one side.
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