Sweet Chilli Baked Tofu with Kale and Noodles
Ingredients per 1 portion:
Straight to wok noodles
Sweet Chilli Sauce
Preheat the oven to 200°C/180°C fan. Juice the orange and mix 2 tbsp orange juice in a bowl with the sweet chilli sauce and 1 tbsp vegetable oil. Drain and cut the tofu into slices or chop into thick 3 cm x 3 cm blocks. Mix the tofu into the sweet chilli marinade to coat.
Line a baking tray with baking paper and place the tofu on top and cover with the sweet chilli mix. Bake for 20 minutes or until caremelised and sticky.
Finely slice the red chilli (should you want a less hot dish, deseed the chilli), spring onions and roughly chop the coriander. Separate each into two piles, and add the one half into a mixing bowl. Set aside the other half of the sliced chilli, spring onions and coriander.
In the bowl with the chilli, spring onions and coriander, add in the vinegar, soy sauce, sesame seeds and sugar to create a dressing. Mix well and season to taste.
5 minutes before the tofu is ready, heat a saucepan on a medium-high heat and add a drizzle of vegetable oil. Once hot, add in the kale and cook for about 2 minutes. Add in the noodles to the saucepan and cook until the noodles are warm. Add in the dressing and reduce slightly.
Place the kale and noodle mix into bowls. Take out the tofu and arrange on top of the noodles. Sprinkle over the remaining half of the chilli, spring onions and coriander.
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