baked chilli tofu and kale noodles

with black sesame dressing

  • 2 tablespoons chilli jam
  • 1 tablespoon peanut oil
  • 2 tablespoons freshly squeezed orange juice
  • 1kg firm tofu, drained and sliced
  • 200g green tea noodles+ or spinach noodles
  • 300g baby kale leaves (or regular kale leaves, trimmed), blanched 
  • 8 brussels sprouts, shaved and blanched
  • 2 green onions (scallions), thinly sliced
  • ½ cup (70g) salted roasted peanuts, chopped

black sesame dressing

  • ⅓ cup (80ml) brown rice vinegar
  • ⅓ cup (80ml) soy sauce 
  • 2 tablespoons maple syrup
  • 2 long red chillies, seeded and finely chopped
  • 2 tablespoons black sesame seeds 
  1. To make the sesame dressing, place the vinegar, soy, maple syrup, chilli and sesame seeds in a medium bowl and mix to combine. Set aside. 
  2. Preheat oven to 200°C (400°F). Place the chilli jam, oil and orange juice in a small bowl and mix to combine. 
  3. Place the tofu on a tray lined with non-stick baking paper, spoon over the chilli mixture and bake for 20 minutes or until golden. 
  4. Cook the noodles in a large saucepan of boiling salted water for 3–4 minutes or until al dente. Drain and refresh under cold running water. Place the noodles, kale, brussels sprouts and green onion in a large bowl, pour over a little of the black sesame dressing and toss to combine. 
  5. Divide between small serving bowls and top with the chilli tofu, the remaining dressing and peanuts to serve. Serves 4.

+ Green tea noodles are available from some large supermarkets and Asian grocery stores.

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