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Bowl of Roasted Tofu and Vegetables with Sesame Noodles

Roasted Tofu and Vegetables with Sesame Noodles

Roasted tofu with a delicious, sticky sauce, sesame noodles and healthy veg
Prep Time 10 mins
Cook Time 12 mins
Course lunch, Main Course
Cuisine Vegan
Servings 2

Equipment

  • 1 Large Baking Tray Preferably lined with greaseproof paper
  • 1 Large bowl or medium saucepan

Ingredients
  

  • 400 grams Firm Tofu cut into ½cm slices I use Cauldron
  • 100 grams Noodles Mama Instant Rice Noodles are good
  • 200 grams Broccoli, cut into small florets - with the stalk Stalks should be pencil thick
  • 2 medium Carrots, cut into 4-5cm batons
  • 1 tbsp Teriyaki or Hoisin sauce Lee Kum Kee do great vegan ones
  • 1⅓ tbsp Toasted sesame oil I use Clearspring or Mr Organic
  • Dash Tamari or Soy sauce

Optional Additions

  • ½ Red pepper, sliced
  • ¼ Cucumber, halved and sliced or cut into batons
  • 3 Radishes, thinly sliced
  • 2-3 Spring onions, sliced
  • 1 handful Salad leaves Lettuce, rocket, or watercress etc
  • 1 tspn Sesame seeds, toasted or raw Alternatively, use sunflower or pumpkin seeds
  • ½ Lime

Instructions
 

  • Pre-heat oven to 200 °C / Fan 180 °C
  • If using instant noodles, place in a large heatproof bowl and add a kettle full of boiling water. Make sure they're covered with water. Break them up with a fork a little then cover with a plate and leave for 3-4 minutes. If using other noodles, cook according to pack instructions
  • Drain, then cool noodles (and pan) under cold running water. Return noodles to the cool pan and stir in 1 teaspoon of the sesame oil. Leave to one side
  • Lay the tofu slices out on the lined baking tray and tumble the broccoli and carrots into a pile alongside - you can use a separate baking tray if you need to
  • Mix the Hoisin or Teriyaki sauce in a small jug or bowl with the remaining tablespoon of sesame oil. You could add a teaspoon of water to make it go a bit further if you like
  • With a teaspoon, blob the top of each piece of tofu with some of the sauce and spread it across the whole slice with the back of the spoon until you have about ½ a teaspoon left. Pour the remainder onto the vegetables and mix them around so they are thinly covered too, then spread them out flat
    Tofu and Vegetables ready to be roasted
  • Put in the oven and roast for 10 -12 minutes. Check on the broccoli after 10 minutes to make sure it doesn't burn - you can take the broccoli out early if you need to
  • Divide the noodles across 2 bowls and add some tamari/soy sauce to taste
  • Mix in the optional salad vegetables into the noodles at this stage if you are using them
  • Place the slices of tofu on top of your noodles and share the vegetables between the 2 bowls too
  • If using, you can sprinkle over the sesame seeds, finish with a squeeze of lime - and eat...

Notes

Cutting down on oil? Try mixing the sauce with water rather than sesame oil - it won't be as yummy, but will definitely reduce the calories! Just make sure it's thick enough to cover the tofu adequately.
Keyword Quick Vegan Dinner, Tofu