14 January 2021

Lisboa Noodles With Crispy Tofu

This fragrant recipe from Nina's new book is inspired by a udon noodle dish she sampled in Lisbon. Here, she's adapted it to create a tasty plant-based version, complete with crispy tofu and a delicious homemade marinade.

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Serves

Serves 2

Difficulty

Easy

Total Time

25 Minutes

Ingredients

200g of udon noodles or any of your choice

240g of firm tofu, cut into 2cm cubes

2 pinches of dried chilli flakes

3 tbsp of sunflower oil

Juice of half a lime

A small bunch of coriander leaves, roughly chopped

4 pak choi, trimmed and roughly chopped

2 tbsp of toasted sesame oil

Salt and pepper

Extra lime for garnish

For the marinade

4 tbsp of toasted sesame oil

6 tbsp of sunflower oil

1 tsp of ground paprika

2 tbsp of grated garlic (about 2 cloves)

8 tbsp of lime juice (about 1 lime)

2 pinches of dried chilli flakes

3 tbsp of soya sauce (I use tamari)

Method

Step 1

In a small bowl, mix all the ingredients together for the marinade.

Step 2

Cook the noodles according to the packet’s instructions and drain.

Step 3

In a large frying pan, add half the sunflower oil and half the tofu cubes.

Step 4

Fry, turning each one when each side is crispy.

Step 5

Season generously with salt, pepper and chilli flakes. This will take about 5 minutes (make sure about half the sides are golden).

Step 6

Transfer to a plate and fry the second batch in the same way. Then, add the sesame oil to the pan and add the pak choi. Fry for about 1 minute to soften before adding the tofu and noodles back into the pan.

Step 7

Squeeze over half a lime and the marinade.

Step 8

Toss everything together for 30 seconds to cook the garlic a little and soften the taste. Then mix in the coriander and serve.

Recipe courtesy of Saucy by Nina Parker. Available at NinaFood.com

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