RECIPES

Malaysian-spiced noodles with tofu

Malaysian-spiced noodles with tofu

Aromatic, rich and spicy – proof, if you ever needed it, that vegan food is anything but bland.

This meal provides 712 kcal, 18g protein, 81g carbohydrate (of which 4g sugars), 34g fat (of which 17g saturates), 1g fibre and 3g salt per portion.

Ingredients

For the spice paste

For the sauce

For the noodles

  • vegetable oil, for deep-frying, plus 1 tbsp for frying
  • 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
  • 20 oyster mushrooms, finely sliced
  • 8 sugar snap peas or mange tout, blanched, cut in half lengthways
  • 400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve