Sticky Korean Bbq Fried Tofu and Noodles
Ingredients
- 280g extra firm tofu (i use tofoo)
- 8 tbsp tapioca or corn starch
- 2tsp maldon sea salt
- black pepper
- 1tbsp chilli flakes
- korean style bbq sauce (i use heinz)
- black sesame seeds
- 2 spring onions sliced finely
- 500ml vegetable oil
- 100g Vegan Noodles
- - 100g fine green beans - sliced lengthways
- - 1 red pepper - sliced finely
- - 4 Large Garlic cloves slices finely
- - 40g fresh ginger peeled and clicked into matchsticks
- - 4Tbsp Sunflower oil
- - Soy Sauce
- - Boiling water
Preparation
Cut the tofu into 3-4cm cubes and place in a bowl
Add the salt, pepper and chilli flakes and mix to coat the tofu
Add the starch and mix to coat the tofu
Rest for 10 mins then mix again to build up more coating
In a wide tall-sided pan heat the oil to 180-190°c and carefully place the pieces into the oil
Fry for about 8-10mins turning frequently until the pieces are completely crispy and very slightly browning
Remove from the pan onto some kitchen towel and leave to soak up the oil for a minute then transfer to a large bowl, add enough sauce to coat them, mix and serve with sesame seeds and spring onions
For the noodles:
G vegan noodles
G fine green beans - sliced lengthways
Red pepper - sliced finely
Large garlic cloves slices finely
G fresh ginger peeled and clicked into matchsticks
Tbsp sunflower oil
Soy sauce
Boiling water
Boil a pan of water and cook the noodles as per the instructions then drain and lightly coat in oil
Boil your kettle
In a large frying pan add the beans, pepper, garlic and ginger and oil and sauté for 5 mins until starting to soften
Add some boiling water and continue to cook until the beans become tender but al dente
Add a generous amount of soy sauce and reduce until it starts looking like a sauce adding more water if it looks too thick
Add the noodles and use tongs to coat them in the sauce and mix with the vegetables