Crispy Tofu Noodles
Crispy Tofu Noodles



  • 1 broccoli, cut into florets
  • 1.5 tsp oil
  • 280g firm tofu, cut into 1.5cm cubes
  • 1 tbsp cornflour
  • Pinch of chilli flakes
  • 10g grated ginger
  • 1.5 tbsp white miso paste
  • 1 lime, juice only
  • ½ tsp maple syrup
  • 275g fresh rice noodles
  • 2 sliced spring onions
  • 2 tsp sesame seeds
  • Preheat the oven to 200C. Toss the broccoli with 1 tsp of oil and a pinch of salt, then spread out on one half of a lined baking tray. Coat the tofu in ½ tsp of oil and the cornflour, then season with chilli flakes and lay on the other half of the tray. Roast for 18 mins.
  • Meanwhile, whisk the ginger, lime juice, miso, maple syrup and 2 tbsp of water. When the tofu is almost cooked, boil the noodles and drain. Toss with half the ginger dressing, divide between plates, and add the broccoli and tofu. Drizzle with the remaining dressing, then scatter with sesame seeds and spring onions to serve.
25 mins
2 serving

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