Crispy Tofu and Coconut Noodles
Ingredients
Crispy tofu
- 10 oz tofu, cubed
- 1/4 cup cornstarch
- 3 tbsp olive oil
- 1/4 cup orange juice
- 1/4 cup tamari
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- Sesame seeds, to serve
Coconut noodles
- 1 tbsp sesame oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can coconut milk
- 1/2 tsp salt
- 1/2 cup vegan cheese
- Juice of 1 lemon
- 4 portions cooked noodles of your choice
Preparation
Crispy tofu
Coat the tofu in the cornstarch, then fry in the olive oil for 10 minutes, rotating frequently.
Make the sauce by mixing together the orange juice, tamari, tomato paste and rice vinegar.
Add to the tofu and stir until evenly coated.
Serve with sesame seeds.
Coconut noodles
Heat the sesame oil in a large pan, then add the onion and garlic and cook for 5 minutes.
Now add the coconut milk, salt, vegan cheese and lemon juice.
Stir in the noodles when the cheese melts.
