Vegan Tofu and Vegetable Noodle Bowl
Ingredients
- 400g firm tofu
- 3 spring onions
- 3 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon sesame oil (optional)
Bowl additions
- Rice noodles
- Broccoli
- Asparagus
Preparation
Chop the tofu into medium cubes.
Line a baking tray with parchment paper and preheat the oven to 200°C.
Place the tofu cubes on the tray and bake for 25 minutes until golden brown on all sides.
Slice the spring onions.
Put the baked tofu in a medium bowl, add the oyster sauce, and toss to coat.
Heat a small splash of water in a non-stick frying pan, add the sliced spring onions, and cook for 1-2 minutes.
Add the tofu to the pan and cook for 2 minutes. If the sauce thickens, add a small splash of water to loosen, then remove from heat.
Cook rice noodles according to package instructions
Steam broccoli and asparagus until tender
Serve the tofu over the rice noodles with the steamed vegetables.
