Chilli Corn and Tofu Noodles
Crispy chilli corn and tofu noodle bowl. Really simple to make and a delicious stock recipe that you can use in multiple recipes.
Ingredients
For the stock:
- 2 tbsp sesame oil
- 3 cloves garlic
- Thumb sized piece of ginger
- 2 tbsp tamari or soy sauce
- 1 tsp chilli flakes
- 1 stock cube
- 700ml boiled water
- 1 tsp sugar optional
The main ingredients
- 300 g drained tofu
- 100 g corn
- 120 g rice noodles any noodles will work for this dish
- 3 spring onions
- 6-8 tendetstem
Instructions
- Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
- Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
- Place the boiling water into a pot with the stock cube and give a good stir
- Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
- Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
- Combine the stock to the marinade and enjoy!
- *tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
- Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top
Notes
Cooking tips for crispy tofu.
- drain the tofu by wrapping in a clean tea towel or kitchen roll and press to absorb any excess moisture
- Leave to soak up excess liquid for a few minutes
- Slice into smaller pieces, either cubed or thin triangle pieces
- Marinating the tofu for a minimum of 30 minutes will help give a delicious coating to fry
- Fry on a high heat on a good quality non-stick pan