Recipe 8: Vegan Noodles with Tofu -perfectly nutritious dinner for everyone including vegans and gluten-intolerant people

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.

Ingredients:

• 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.

Steps

1. Soak the Konjac in hot water for 5 min.
2. Boil the buckwheat noodles following the instructions on the packet. Rinse quickly and drain well. Set aside.
3. 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. 
4. Add the tofu, ginger, Mirin, soy sauce and 50ml of water to the wok and cook for 1 min.
5. Add the cabbage and cook for 1 min or until just wilted. 
6. Return the noodles to the wok and heat it up.
7. Serve with La-yu chili oil, chilli flakes or coriander leaves. 

My Tips:

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.