Baked garlic and chilli tofu 🔥🔥
Happy Sunday everyone. I hope you’re all having an amazing day so far!
I don’t really feel like doing much today. I guess that’s what sundays are for though, right?
I made this super quick and easy tofu noodle dish for lunch. Noodles are a bit of a go-to for me when I can’t be bothered.
Give it a try and let me know what you think.
Ingredients (serves 1)
110g tofu (pressed for at least 10 minutes and cut into cubes)
1/4 cup soy sauce / liquid aminos
1tbsp garlic infused oil
150g noodles (I used wheat udon noodles)
A handful of button mushrooms (halved)
80g red cabbage (shredded)
1 baby corn (cut into slices)
1 red chilli (chopped)
A handful of fresh spinach
Sesame seeds (optional)
Spring onion (optional)
Add soy sauce, sriracha and garlic oil to a bowl and stir. Toss in the tofu and marinade for 20 minutes, stirring frequently to ensure all sides of the tofu are covered.
Remove the tofu from the bowl (don’t discard the marinade mix) and place on a baking tray. Set oven to 180 degrees and oven bake for 15 minutes, turning the tofu half way through baking time.
Meanwhile, pour the marinade mix into a pan and heat up.
Add in mushrooms and chilli, and sauté for 2-3 minutes.
Add in noodles, stir and cook for a further 2-3 minutes.
Add in baby corn and cabbage and cook for 5 minutes.
Add in spinach and cook for a further 2-3 minutes, stirring frequently.
Remove from heat and add noodles to a bowl.
Remove the tofu from the oven and place on top of the noodles.
Garnish with sesame seeds and spring onion (optional).