Directions
- 1Preheat oven or air fryer to 200ºC fan. Line a baking tray with baking paper. Get your wok or large frying pan ready.
- 2Crumble the smoked tofu into a large bowl.
- 3Add soy sauce, sriracha, and chili flakes to the crumbled tofu.
- 4Toss to coat, then spread out on the lined baking tray or into the air fryer basket.
- 5Bake for 15 minutes, mixing halfway, until browned and crispy.
- 6Peel and slice the onion, roughly chop the mushrooms, peel and mince the garlic and ginger, pick the coriander leaves, finely slice the spring onion, and cut the lime into wedges.
- 7Soak noodles in boiling water according to packet instructions, then drain and rinse under cold water.
- 8Heat the wok or pan over high heat with vegetable oil.
- 9Add onions and mushrooms. Fry for a few minutes until softened and lightly charred.
- 10Add mangetout, garlic, ginger, and curry powder. Fry for 2 more minutes.
- 11Add cooked noodles to the pan.
- 12Stir in coriander leaves, soy sauce, and toasted sesame oil.
- 13Divide between two bowls, top with crispy tofu and spring onion.
- 14Serve with lime wedges.
Ingredients
- 220 g smoked tofu
- 1 tbsp dark soy sauce
- 1 tbsp Sriracha
- 1 tbsp vegetable oil
- 1 onion
- 150 g chestnut mushrooms
- 80 g mangetout
- 2 cloves garlic
- 2 cm fresh ginger
- 2 tsp curry powder
- 0.25 tsp chilli flakes
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 10 g fresh coriander
- 1 spring onion
- 1 lime
- 150 g noodles of your choice
Equipment
ovenair fryerbaking traybaking paperwoklarge frying panlarge bowltongs
Tips
- Swap the vegetables for whatever you have left in the fridge.
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