Tofu is a fantastic product as long as it’s cooked well. It picks up the flavours of whatever it’s cooked in, and is packed with protein. For this dish, I sliced the tofu in half through the soft centre, so that I had two large but thinner pieces. I heated olive oil in a small skillet and added the tofu. I cooked it on each side for about 8-10 minutes on medium heat, so that both sides got nice and brown. Then I brushed a bit of bottle hoisin sauce on each side and continued to cook a further 2-3 minutes per side. Don’t overcook in the sauce, as it will burn.
In a large skillet, I heated some olive oil and stir-fried 200g chopped kale, 150g broccoli, and 200g asparagus tips. When the vegetables were bright green and hot all the way through, but still crisp, I poured some bottle hoisin sauce over them, stirring to combine. Then I added quick cooking pad thai noodles and continued to stir fry for another 3 minutes or so, until everything was coated in sauce and the noodles were soft.
To serve, place a heaping portion of the noodles and vegetables on a plate or in a bowl, and top with slices of tofu. Sprinkle with sunflower and pumpkin seeds. Enjoy!Pin It