This is not only a complete dinner for health-conscious people but also for Vegans and gluten-intolerant people. How could it be more useful than that?
100% Buckwheat noodle is gluten-free and as for konjac noodle, it has less than a half calories of cooked wheat noodles.
Tofu is naturally gluten-free and low in calories. It is an excellent source of protein.
Serves 2, time: 20 min.
- 150g of 100% Buckwheat dried noodles
- 2 balls of dried Konjac noodles (120g when prepared)
- 1/2 tbs oil (sesame or vegetable)
- 1 clove garlic thinly sliced
- 2 sticks spring onion cut in 5cm sticks
- 150g or a half carton of Tofu diced
- 1 tbs minced ginger
- 2 tbs Mirin
- 1 tbs Gluten-free Tamari soy sauce
- 100g pointed cabbage shredded
- La-yu chilli oil, chilli flakes or coriander leaves to garnish
You can buy ALL in Red from our shop! Please see Collections.
- Soak the Konjac in hot water for 5 min.
- Boil the buckwheat noodles following the instructions on the packet. Rinse quickly and drain well. Set aside.
- Heat the oil in a wok over a medium heat. Add the garlic and spring onions and cook for 1 min. Remove and set aside.
- Add the tofu, ginger, Mirin, soy sauce and 50ml of water to the wok and cook for 1 min.
- Add the cabbage and cook for 1 min or until just wilted.
- Return the noodles to the wok and heat it up.
- Serve with La-yu chili oil, chilli flakes or coriander leaves.
If would like more substantial Tofu, try a Marinated Tofu. It has a firmer texture and added flavours.
In Step 2, keep some of the cooking liquid. You can add some in Step 6 to adjust the thickness of the sauce.