If you’re cooking for vegans, make sure your noodles are vegan-friendly and replace the honey with agave or maple syrup.
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- yield:
- Four Serving
- Preparation time:
- 15 Minutes
- Cooking time:
- twenty five Minutes
- total time:
- 40 Minutes
- Calories/Serving:
- 580
material
For the sauce
- 1 1/2 Tablespoon
Marmite
- 2
Garlic (crushed)
- 1 1/2 Tablespoon
Melted honey
- 3 Tablespoon
soy sauce
- 2 Teaspoon
Lime juice
noodles
- 1 Tablespoon
Vegetable oil
- 300 G
Broccoli (cut into 3cm cubes)
- 200 G
Edamame (fresh or frozen)
- 300 G
I used Amoy medium noodles.
direction
-
- Steps 1Preheat the oven to 240°C (fan 220°C) mark 9 and place on a baking tray lined with baking paper. Dry the tofu lightly with kitchen paper to remove excess moisture. Place the tofu in a large bowl and coat with cornstarch. Add the sesame oil and mix again. Empty onto the tray and bake for 20 minutes, turning halfway through, until crisp.
- Steps 2Meanwhile, combine all the sauce ingredients in a small bowl, add 150ml water and stir to combine. Set aside until needed.
- Steps 3For the noodles, 5 minutes before the tofu is done, heat oil in a large wok or frying pan over medium heat. Stir-fry the broccoli for 6 minutes, stirring occasionally, until tender. Add the tofu, edamame, noodles, and sauce and stir-fry for 3 minutes, stirring and stirring occasionally, until shiny and hot. Serve.
Air fryer cooking
Preheat your air fryer to 180°C. Cook the coated tofu in the air fryer basket for 15 minutes, flipping halfway through cooking, until crispy. Done.
Serving Size:
- Calories: 580
- Protein: 43g
- Fat: 24g
- Saturated Fatty Acids: 7g
- Carbohydrates: 43g
- Carbohydrates: 9g
- Fiber: 7g
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