Sticky Thai Tofu Bowl with Buckwheat Noodles – what a treat!
When you’re craving a takeaway, this is your fresh, inexpensive alternative that you’ll keep coming back too. I made this for a girls night a couple of weeks ago and everyone absolutely loved it. Give it a go and show me your recreation by tagging me on Instagram! Xx
Ready in 20 minutes
1 pack of tofu, drained
100g of buckwheat noodles
1 red pepper
150g of broccolini
2 tbsp of tamari
1 tbsp grated ginger
1 tbsp of sriracha
2 tbsp of sesame oil
1 tbs of black sesame seeds
Cut the tofu into cm cubes and pop in some kitchen roll and wrap around to soak up the liquid.
Rinse the buckwheat noodles and cook as per pack instruction. Once cooked rinse with cold water.
Whisk the dressing together. Steam the broccoli and slice the pepper.
Heat a pan to a high heat add a tbsp of sesame oil. Fry the tofu until golden brown. Plate all together and serve with dressing and sesame seeds on top.