Vegan Spicy Coconut & Crispy Tofu Noodles Recipe
This fiery bowl of crispy tofu noodles is rich, creamy and a little bit spicy. Let the scotch bonnet do all the work in this simple noodle soup or leave it out if spice isn’t your thing.
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Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Rating:
Total Time: 55 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 onion
- 1.5 1.5 inch knob of ginger
- 0.5 0.5 Scotch Bonnet chilli
- Bunch of spring onions (plus extra for topping)
- 1 1 Tbsp tomato purée
- 200 200 ml coconut milk
- 0.5 0.5 vegetable stock cube
- 50 50 g desiccated coconut
- 25 25 g cornflour
- 75 75 ml oat milk
- 200 200 g firm tofu
- 2 2 pak choi
- 200 200 g ramen noodles
Method
- Blend up the onion, ginger, garlic and scotch bonnet in a food processor to make a chunky paste.
- Finely chop the spring onions.
- Add a glug of oil into a pan and then fry off the onion mixture for 10 mins until fragrant and the onions are translucent.
- Add in the tomato purée and cook this out for 5 mins until the colour darkens.
- Crumble the stock cube into a jug and add in 800ml boiling water.
- Pour in the coconut milk and vegetable stock, bring this to a gentle simmer.
- Pour the desiccated coconut, cornflour and oat milk into three separate bowls. Season each bowl with a pinch of salt.
- Add a large glug of oil into a saucepan.
- Chop up the tofu into small pieces. Dredge each individual piece in the cornflour, then the oat milk, and then finally press it into the desiccated coconut.
- Fry the tofu until golden brown and crispy.
- Add the pak choi into the soup and cook for 2 mins.
- Cook the noodles in boiling water according to package instructions.
- Add the cooked noodles to a bowl then add in the soup. Top with pak choi, crispy tofu and finally the spring onions.
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Looking for more healthy, flavoursome vegan meals?
We can’t get enough of this Chickpea, Spinach and Peanut Butter Curry recipe.
