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Spicy Chinese Tofu & Broccoli Noodles

Make this quick and easy midweek meal to nourish the family

Spicy Chinese Tofu & Broccoli Noodles Recipe: Veggie Magazine


½ tsp cayenne pepper

280g plain tofu

2 wholewheat noodle nests

1 tbsp white miso paste

2 garlic cloves

15g fresh root ginger

1 romano pepper

1 broccoli

1 tbsp tomato paste

8ml soy sauce

1 spring onion

15ml sesame oil

40g hoisin sauce

drizzle of vegetable oil


  • Boil a kettle. Then, drain the tofu and pat it dry with kitchen paper. Cut the dried tofu into cubes.
  • Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the tofu cubes and cook for 4-5 minutes, or until browned all over.
  • Once browned all over, remove the pan from the heat and add the soy sauce and give everything a good mix up until the tofu has absorbed the soy sauce. Then, transfer to a plate and reserve the pan.
  • Meanwhile, de-seed the Romano pepper (scrape the seeds and pith out with a teaspoon) and cut into small bite-sized pieces. Peel and finely slice (don't chop) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop or grate the ginger.
  • Return the pan to a medium heat. Once hot, add the chopped Romano pepper, sliced garlic and chopped ginger, and cook for 3-4 minutes or until starting to soften.
  • Meanwhile, cut the broccoli into small florets and discard the stem. Add the wholewheat noodles to a pot and cover with boiled water until fully submerged. Bring to the boil over a high heat and cook for an initial 2-3 minutes. After 2-3 minutes, add the broccoli florets and cook for 3-4 minutes further or until tender with a slight bite, then drain and return everything to the pan.
  • Meanwhile, combine the miso paste, tomato paste, hoisin sauce and cayenne pepper with 100ml boiled water – this is your spicy sauce.
  • Once softened, return the tofu to the pan with the spicy sauce and cook for 2-3 minutes further, or until thick and rich.
  • Next, trim, then slice the spring onion. Stir the toasted sesame oil through the drained noodles and broccoli.
  • Serve the spicy Chinese tofu over the noodles and broccoli and garnish with the sliced spring onion.
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