How and Why to Give Tofu a Try!

I’ve had some insanely busy past few weeks but I always enjoy preparing delicious and easy Buddha bowls – this time it’s with Tofu!   Many people don’t like tofu mainly because tofu on its own has little to no taste. I’ve grown up eating tofu and eating all types of tofu (yes, there are different types!) but nothing beats a super extra firm tofu grilled on a pan with a touch of Chinese 5 spice, olive oil and salt.  It’s the chewy texture that I absolutely love and if you pair it with punchy flavours, the tofu will take on the tastes of its neighbours.  This recipe is a deliciously nutty and easy to prepare vegetarian dish for tofu beginners and lovers alike! The creaminess of the almond butter and crunch of the toasted almonds balances the wonderfully chewy tofu leaving you wanting more…

Serves 4

400g buckwheat soba noodles
1 tbsp olive oil

400g extra firm tofu
2 tbsp olive oil
1 tsp Chinese 5 spice
a few pinches of sea salt

6 tbsp almond butter, 100g
2 tsp white miso paste
1 lime juiced
¼ tsp sea salt
6 tbsp water

For Garnish
30g flaked almonds
4 stalks spring onion, sliced
handful of mint leaves
1 red chili (optional)

  1. Make the almond dressing by combining all the ingredients except the water and whisk until even. Add the water one tablespoon at a time until consistency is like double cream.
  2. Bring a pot of water to the boil and cook the noodles for 3-4 minutes until al dente. Drain thoroughly and rinse under cold running water. Toss in 1 tbsp olive to prevent the noodles from sticking together.
  3. Cut the tofu into ½ cubes and cook on medium high heat with olive oil, spices and 2 pinches of salt until golden brown, approximately 5 minutes. Add the noodles onto the pan for 30 seconds to reheat.
  4. Toss the warm noodles and tofu in almond dressing and garnish with almonds, spring onions, mint leaves and chili.

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