Sesame Tofu Noodle & Vegetable Tray Bake
What You Will Need
Ingredients
- 1 tbsp vegetable oil
- 300 g firm tofu (drained and cut into 2cm cubes）
- ½ red onion （cut into wedges）
- ½ red capsicum (sliced）
- ½ broccoli (cut into florets)
- ½ bok choy bunch (halved lengthwise and base trimmed)
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
- ½ tbsp Lee Kum Kee Pure Sesame Oil
- ½ tbsp rice vinegar
- ½ tbsp maple syrup
- ½ clove of garlic (crushed)
- 125 g rice stick noodles
- ½ tbsp sesame seeds
- 1 spring onions (finely sliced)
- ¼ handful fresh coriander (to serve)
Made with
Lee Kum Kee products
How to make it
-
Heat oven to 200°C (fan). Line a large baking tray with baking paper. Spread the tofu, red onion, capsicum, and broccoli over the tray. Drizzle with the vegetable oil and season with salt and pepper. Toss well to coat.
-
Roast for 25–30 minutes, adding the bok choy after 15 minutes, until the tofu is golden and the vegetables are tender and slightly charred.
-
While the tray bakes, cook the noodles according to packet instructions. Drain, rinse under cold water, and set aside.
-
In a small bowl, whisk together the gluten free soy sauce, sesame oil, rice vinegar, maple syrup and crushed garlic.
-
When the tray is ready, add the cooked noodles and sesame-soy dressing directly to the tray. Toss everything together gently to combine.
-
Sprinkle with sesame seeds, spring onions and coriander leaves before serving.