Hoisin Crispy Tofu with Soba Noodles, Tenderstem & Pak Choi
Hoisin Crispy Tofu with Soba Noodles, Tenderstem & Pak Choi brings Chinese flavour to a plate that delivers 42g of protein for 526 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 160g soba noodles
- 80g tenderstem broccoli
- 80g pak choi
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
-
1
Prep everything first: wash and trim the tenderstem and pak choi, then measure out the sauce ingredients.
-
2
Boil the soba noodles for 4-5 minutes, then rinse in cold water to remove starch.
-
3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
-
4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
-
5
Meanwhile, steam or stir-fry the tenderstem and pak choi for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: soba noodles first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.