Um so this is a delicious bowl of my favourite thing. Stir fried red cabbage hit with soy and sesame seeds for extra yum. Crispy pieces of tofu with salt and pepper seasoning. Satay dressed noodles tossed with greens. Yes yes YES.

The ingredient list is a little long but most of it is pantry stuff. This is full of yummy textures, flavours, and colours. The crunchy cabbage is so good with the crispy tofu and satay covered noodles. I also love that you will have very little waste from this! You’re using the whole stem of broccoli and the florets as the contrasting textures work well in the noodles. If you don’t think you’ll use the rest of the coriander just leave it out.

Speaking of wasting less, when using spring onion i usually work from the tops down to the white as that’s the part that will wilt first. There’s no need to use individual spring onions, just chop the tops off the whole bunch.

The tofu in this bowl is super delicious. Like salt n pepper calamari but vegan YUM.

Serves 4

Ingredients

3 Tbs extra virgin olive oil

1/2 cup potato starch

1/2 tsp black pepper

1 tsp white pepper

1 tsp salt

400g firm tofu

180g soba noodles

1/4 red cabbage, finely chopped

1 clove crushed garlic

1 Tbs sesame seeds

1 tsp soy sauce

2 cups broccoli, (including finely chopped stalks and roughly chopped florets)

1.5 cups Kale, finely chopped kale

1/3 cup spring onion, finely chopped

1/3 cup coriander leaves to serve

Dressing

1.5 Tbs peanut butter

1/4 cup coconut milk

1 tsp freshly grated ginger

1 tsp soy sauce

1 tsp lime juice (serve with remaining lime)

Directions

Pat tofu dry and cut into bite sized squares. Preheat oven to 160 degrees celsius and line a baking tray.

Toss the tofu in the potato starch. Place a large wok on medium high heat, once hot add 1 Tbs of oil. Then cook tofu in batches, not over crowding the pan and allowing to get lightly golden on each side before turning (about 1 minute each side) once cooked transfer to the lined baking tray and place in the oven to keep warm and crispy while you finish the remaining batches. Add more oil if required.

While the tofu is cooking cook the noodles according to package directions, you will be stir-frying for 30 seconds so leave a little under cooked and rinse well in cold water after draining.

Make dressing by adding the peanut butter and ginger to a large bowl then slowly incorporating the coconut milk. Add the soy and lime and taste, adjust soy and lime as needed. If still really thick add a little extra coconut milk.

Once the tofu is finished wipe out the pan add a little more oil and add the cabbage and garlic. Stir fry until just softened and then add the sesame seeds and soy. Remove and place in the bottom of your serving bowls.

Next add a little more oil to your wok if needed and then stir fry the broccoli, spring onion and kale all together for 2 minutes. Turn off the heat and toss through the noodles to warm them. Pour al of this into the large bowl with your dressing and toss to combine. Place in the bowl with your cabbage.

Sprinkle the pepper and salt over the hot tofu. Top your bowls with the tofu and garnish with spring onion.

HH. x