By Chef Eunice – Cook/Prep: 30min – Serves: 2
For the Salad
200g tofu
140g H&B black bean noodles 1-2 spring onions
100g broccoli
100g mangetout
1/2 lime
1 red chili, finely chopped
A handful of baby spinach leaves A small bunch of fresh herbs (coriander, mint, basil)
Toasted sesame seeds
For the Dressing
1 tbsp tamari
1 tbsp light tahini
1/2 tsp sesame oil
2 tbsp water
1 tsp agave syrup
2 tsp fresh grated ginger
1/2 garlic clove, finely grated
Method:
Cut the tofu and fry in a well-oiled pan on medium heat with a pinch of salt until golden brown (6-8 minutes). Stir together the dressing ingredients in a small processor, adjusting to taste. Cook the noodles according to packet instructions, then rinse in cold water. Cut the broccoli and slice mangetout, coarsely chop the spring onions. When the tofu is done, transfer to a bowl. Add broccoli, mangetout, spring onions, half the garlic, and half the chilli to the pan. Char for 2-3 minutes. Return the tofu to the pan, add half of the dressing, and stir. Add the noodles and spinach leaves, toss, and plate. Top with sesame seeds, fresh herbs, and remaining chilli, and drizzle with the remaining dressing.
To perfect this dish, try these delicious black bean noodles from Holland & Barrett.
