Vegan Crispy Tofu & Thai Basil Noodles
I don’t know about you, but my whole childhood diet pretty much consisted of super noodles. As an adult, Ive been wanting to re-create a healthier version of that same dish, so I can relive my childhood - and, in doing so, hopefully forget about all my adulting responsibilities. Now, I don’t say this often but these Thai basil super noodles are literal perfection. They honesty taste identical to super noodles, but have plenty of veggies and plant protein, with a little fancy twist of Thai basil, so you can feel like a kid again, but maybe a more sophisticated one?
Serves: 4-5 | Total Cooking Time: 30 minutes
Ingredients
5 tbsp olive oil (or you could use sesame)
500g extra firm tofu, crumbled
2 white onions, diced
4 garlic cloves, minced
2 thumbs of ginger, finely diced or grated
300g mushrooms, diced
3 mixed bell peppers, chopped
5 tbsp soy sauce
2 tbsp dark soy sauce (or you could use tamari)
2 tbsp syrup
2 tsp chilli powder
2 tsp ground pepper
4 nests of wholewheat noodles
2 bags of fresh Thai basil, washed and chopped (you can also use regular basil, if your supermarket does not sell Thai basil)
A few large handfuls of fresh spinach
2 Limes
Sprinkle of sesame seeds to garnish
Instructions
Start by pouring half of the olive oil into a large frying pan and bring to a medium heat. Once hot, throw in your tofu, crumbling it in your fingers as you go.
Fry your tofu until crispy (roughly 10 minutes), then throw in your onion, garlic, and ginger. Cook for a further 3 minutes.
Next, add in your mushrooms and chopped peppers, and mix to combine. Allow this to cook until your mushrooms have sweated and reduced in size. Whilst you are waiting for this, begin to make your sauce and noodles.
In a small bowl or cup, mix together the soy sauce, spices, syrup and the remaining oil.
Then, take your noodles and place them in a large bowl or pot with some pre-boiled water. Allow them to sit for 5 or so minutes, then break them apart with a fork, to allow them to soften fully.
Once your mushrooms have sweated out their liquid, pour your pre-mixed sauce into the frying pan, and stir everything to fully coat.
Discard the water from the noodles and then throw the noodles into the frying pan also. Mix again, to fully coat everything.
Next, place your chopped Thai basil and your spinach into the frying pan, and allow your spinach to whilt. Then squeeze over your lime and mix everything once more.
Now you are all ready to serve! (or place into tubs for a weekly prep). Don’t forget to garnish with a pinch of sesame seeds!
If you do make this recipe let me know by sharing a photo with me on the socials! I love more than anything to see your creations.
