DETAILS Serves 2 INGREDIENTS 150g firm tofu, cut into 2.5cm cubes2 teaspoons vegetable oil200g rice stick noodles2.5cm piece of ginger, finely chopped1 garlic clove, finely chopped½ leek, finely sliced1 medium-size red onion, finely sliced4 spring onions, topped, tailed, sliced in half lengthwise and chopped into 2.5cm pieces200g beansprouts1 small red chilli, finely sliceda pinch of chilli flakes100ml amai ...
DETAILSServes 2INGREDIENTS250g firm tofu, cut into 2.5cm cubes 150ml vegetable oil (for frying the tofu) 150g soba noodles 30ml vegetable oil 1 carrot, cut into 1cm cubes ½ courgette, cut into 2.5cm thick cubes 1 small red onion, sliced into 3mm slices 4 spring onions, cut into 2.5cm pieces 60g mangetout, sliced 500ml ...
DETAILSServes 2INGREDIENTS45g sun-dried tomatoes ½ tablespoon miso paste 1 teaspoon chilli paste 800ml vegetable stock 4 longstem broccoli, trimmed 2 nests ramen noodles 1 tablespoon vegetable oil ½ courgette, sliced lengthways and into large chunks 50g mangetout, trimmed ¼ leek, sliced lengthways and into large chunks 4 asparagus, sliced at an angle 150g ...
The best noodles to use are instant wholegrain rice noodles because they soften in the right time. You can use whatever vegetables you have to hand. For example, one pack of stir-fry veg can easily feed four. Aim to get as many types of veggies and colours as you can into yours.DETAILSMakes 4 portionsINGREDIENTS...
DETAILS Serves 2Prep time: 30 minutes INGREDIENTS 150 g wide rice noodles or glass noodles300 g Swiss chard (about 6 leaves)2 spring onions1 carrot¼ bunch corianderchilli flakes, optional50 g roasted peanuts, roughly choppedDressing1 garlic cloveJuice of 1 lime3 tablespoons toasted sesame oil3 tablespoons soy sauce2 tablespoons maple syrup2 tablespoons peanut butter METHOD Cook the noodles according to the packet instructions. ...
This is inspired by the beef ram-don in the Korean movie Parasite. I wanted to make a vegan version using chunky smoked tofu, mushrooms and long-stem broccoli. The result is a moreish, umami-rich, addictively spicy noodle dish. To make the dish speedier, I place the aromatics (garlic, ginger, shallots and chilli) in a food processor ...
The people of the Hunan region in China are known for their love of sweet and spicy combinations. This easy dish is inspired by these strong flavour profiles. Save time by buying ready-to-eat vermicelli rice noodles. This recipe calls for aquafaba: this is the beige liquid found in tinned chickpeas. It acts as a thickening ...
DETAILSServes 2 Prep time: 10 minutes Cook time: 9-10 minutesINGREDIENTS396g Cauldron Organic Tofu Block, cut into 2cm cubes 2 tbsp rapeseed oil 2 cloves garlic, crushed, peeled, finely chopped 1 knob of fresh root ginger, peeled and finely grated 1 large aubergine, cut into 1.5-inch baton Small jug of filtered water 500ml hot ...