A crispy, crunchy and nutritious dish perfect for when you’re craving asian take-away.

Prep time: 10 minutes

Cook time: 20-30 minutes

Serves: 3-4

If you have an air fryer, this will take this to the next level - if you don’t have one then the oven will also be great!

Ingredients:

Tofu & Cauliflower

• 400g firm tofu, diced

• 1/4 - 1/2 a head of cauliflower, roughly chopped

• 1 tsp each of sesame oil & peanut oil

• 2 tbsp tapioca flour (roughly, the amount of this can make or break the crispiness)

• 1 tbsp sweet soy sauce (or regular soy sauce)

• 3 tsp of curry powder

• 2 tsp each of garlic powder & paprika

• 1 tbsp of hemp seeds

• Pinch of salt

Noodles

• 200g of rice noodles

• 1 tbsp peanut oil

• 1 tsp sesame oil

• Half a red onion, diced

• 3-4 cloves of garlic, crushed

• 1 bunch of broccolini, chopped

• 200g green beans, sliced in half

• Half a capsicum, diced

• 1 carrot, sliced

• 125g baby corn, sliced

• 3-4 leaves of kale, chopped

• 1 tbsp each of soy sauce & sweet soy sauce

• 1 tsp Worcestershire sauce

• 1 tsp sriracha sauce

• 1 tsp of turmeric, ginger, lemongrass and chives (optional)

• Hemp seeds to sprinkle on top

Method:

1. If you are using an oven, preheat to 180 degrees celsius. If you are using an air fryer, you want it at 200 degrees celsius.

2. Place the tofu and cauliflower pieces in a large mixing bowl, and add in the sesame and peanut oil to coat. Then add in the tapioca flour a little bit at a time - we only want enough to lightly coat everything and avoid big clumps of flour.

3. Add all other ingredients and combine until each piece of tofu and cauliflower has a nice even coating.

4. Spread these on a baking tray (for the oven) or in your air fryer basket, trying to get an even layer. Pop them in the oven for 25-30 minutes / air fryer for 20 minutes (or until you meet your crispiness needs).

5. Make sure you cook your noodles as per packet instructions and set them aside once they are done.

6. In a Wok or large fry pan heat up the peanut and sesame oil on a medium heat, then sauté the red onion and crushed garlic until coated and clear.

7. Chuck the rest of your veggies in and fry on a medium-high heat for 2-3 minutes, stirring regularly. Once the veggies have started cook through, add in the soy and sweet soy sauce, Worcestershire sauce, sriracha and herbs. Stir through throughly until everything is coated.

8. This is where you add in the noodles, and stir until everything is mixed through well. Continue to stir regularly for 2-3 minutes.

9. Lastly, but most importantly, stir through the crispy tofu and cauliflower.

10. Your noodles are ready to serve! Top with hemp seeds for some extra essential fats.

Much love,
Dee