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900ml vegetable stock
250g tofu, cubed
6 garlic cloves, minced
2 tbsp grated fresh ginger
2 teaspoons sesame oil
4 tbsp low-sodium soy sauce
2 tsp chilli oil
1 tbsp brown sugar
2 handfuls pak choy or choy sum
2 handfuls of mushrooms (enoki work best)
2 handfuls chopped coriander
2 portions of noodles
1 tsp Shichimi Togarashi
This recipe for Prawn and tofu noodles will leave you wanting more! Quick and easy to make and super tasty.
Bring a pot of water to the boil and cook the noodles according to instructions on the packet. Drain and set aside.
In a large saucepan, heat the sesame oil over a medium flame. Add the garlic and ginger and cook for around 1 minute until fragrant.
Add the stock, soy sauce, chilli oil and brown sugar, and bring to the boil.
When the broth is boiling, add the tofu, prawns and pak choy, cooking for around 2 minutes until the greens are wilted.
Add the mushrooms and cook for a further minute.
Divide the cooked noodles into bowls and spoon the broth and its ingredients over each bowl. Sprinkle a handful of coriander, followed by 1 teaspoon of Shichimi Togarashi and enjoy. Your prawn and tofu recipe is now complete.