5 Ingredient Vegan Crispy Tofu Noodles

Gochujang paste has a complex sweet, savoury and spicy flavour, making it an ideal base for
a quick and easy stir-fry.

Originally for Good Housekeeping October 2021, Mike English Photography, Food Styling, Me

Hands-on time 15min. Cooking time about 10min. Serves 4

1tbsp vegetable oil

280g firm tofu, cut into 1cm pieces

2tbsp cornflour

250g dried noodles, we used Biona Organic Asia Noodles

400g tenderstem broccoli, trimmed and cut into 5cm pieces

4tbsp gochujang paste

1 Pat the tofu dry with kitchen paper and toss with the cornflour and some seasoning to coat. Heat oil in a large non-stick frying pan over medium heat. Add tofu and cook for 10min, turning regularly, until golden and crisp.

2 Meanwhile, cook the noodles in a large pan of boiling water according to pack instructions, adding the broccoli for the final 3min. Drain and return to the pan.

3 In a small bowl, mix the gochujang paste with 4tbsp water. Add to the noodle pan with the tofu and toss to combine. Check seasoning, then divide between 4 bowls and serve.

PER SERVING 440cals, 21g protein, 9g fat (1g saturates), 64g carbs (7g total sugars), 7g fibre