+ Sticky Sesame Tofu with Asparagus Noodles +

+ + + + +

+ +

+ + + Total Time: 20 min + + Servings: 2 + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              Sriracha hot chilli sauce (8ml)
+            

+            
+              Wholewheat noodle nests (2pcs) †
+            

+            Plain tofu (280g) †

+            Soy sauce (30ml) †

+            
+              Black sesame seeds (5g) †
+            

+            Lime

+            
+              Asparagus spears (120g)
+            

+            Agave nectar (25g)

+            
+              Toasted sesame oil (10ml) †
+            

+            Red onion

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Boil a kettle

+            Preheat the oven to 220°C/ 200°C (fan)/ gas 7

+            Peel and chop your red onion[s] into wedges

+            Trim, then cut your asparagus in half

+            
+              2. Add the onion wedges to a baking tray with a drizzle of olive
+              oil
+            

+            
+              Put the tray in the oven and cook for 10-15 min or until softened
+            

+            
+              Whilst the onion is cooking, combine your sriracha (can't
+              handle the heat? Go easy!), agave and half of your soy sauce (save
+              the rest for later!) in a bowl – this is your sticky sauce
+            

+            
+              3. Add your wholewheat noodles to a large bowl, cover them with
+              boiled water and stir for 10 secs to separate the noodles, then
+              set aside to soak for 4 min
+            

+            
+              Meanwhile, heat a large, wide-based pan (preferably non-stick)
+              with a drizzle of vegetable oil over a very high heat
+            

+            
+              Drain your tofu, then pat it dry with kitchen paper
+            

+            
+              Cut the tofu in half and then cut each half into thick strips
+            

+            
+              4. Once hot, add the tofu strips to the pan and cook for 3 min on
+              each side or until golden and crisp
+            

+            
+              5. After an initial 3 min, add the halved asparagus to the pot
+              with the noodles and cook for a further 3 min or until everything
+              is tender with a slight bite
+            

+            Once done, drain and return to the pot

+            
+              6. Once the tofu is crisp, reduce the heat to medium and add the
+              sticky sauce
+            

+            
+              Cook for 1 min further until sticky and caramelised
+            

+            
+              Once caramelised, add your black sesame seeds and 50ml [75ml]
+              [100ml] boiled water and cook for 30 secs further, or until
+              slightly loosened – this is your sticky sesame tofu
+            

+            
+              7. Once the onion has softened, add it to the noodles with your
+              toasted sesame oil, a squeeze of lime juice and the remaining soy
+              sauce and give everything a good mix up – these are your asparagus
+              noodles
+            

+            Cut the remaining lime into 1 wedge per person

+            
+              Serve the sticky sesame tofu over the asparagus noodles
+            

+            Garnish with a lime wedge

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 597 kJ 2341 kJ 142 + kcal 558 kcal
Fat 4.7 g 18.6 g
of which saturates 0.7 g + 2.8 g
Carbohydrate 14.8 g 58.1 g
of which sugars 4.0 g + 15.5 g
Fibre 2.2 g 8.6 g
Protein 9.3 g 36.3 g
Salt + 0.68 g 2.67 g +

+ +