This glossy noodle recipe uses Marmite in the sauce, giving a lovely umami flavour, and the tofu and edamame beans pack in plenty of plant-based protein.
If cooking for vegans, check your noodles are suitable and swap the honey for agave or maple syrup.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
580
Ingredients
450g
extra firm tofu, cut into rough 2cm pieces, we used The Tofoo Co.
3Tbsp.
cornflour
11/2Tbsp.
sesame oil
FOR THE SAUCE
11/2Tbsp.
Marmite
2
garlic cloves, crushed
11/2Tbsp.
runny honey
3Tbsp.
soy sauce
2tsp.
lime juice
FOR THE NOODLES
1Tbsp.
vegetable oil
300g
Tenderstem broccoli, cut into rough 3cm pieces
200g
edamame beans, fresh or frozen
300g
cooked noodles, we used Amoy Medium Noodles
Directions
Step 1Preheat oven to 240°C (220°C fan) mark 9 and line a baking tray with baking parchment. Roughly pat the tofu dry with kitchen paper. In a large bowl, toss the tofu in the cornflour to coat. Add the sesame oil and toss again. Empty on to the lined tray and cook for 20min, turning halfway, until crisp.
Step 2Meanwhile, in a small bowl mix all the sauce ingredients with 150ml water until combined. Set aside until needed.
Step 3For the noodles, 5min before the tofu is due to be ready, heat the oil in a large wok or frying pan over medium heat. Cook the broccoli for 6min, stirring occasionally, until just tender. Add the tofu, edamame beans, noodles and sauce and cook for 3min, mixing/tossing occasionally, until glossy and piping hot. Serve.
AIR FRYER COOKING Preheat air fryer to 180°C. Cook the coated tofu in the air fryer basket for 15min, turning halfway, until crispy. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
