Hormone support Vegan Gochujang tofu & vegetable rice bowls
Crispy tofu in a sweet-spicy gochujang glaze with charred veg over short-grain rice.
Sesame tofu noodles with spring vegetables
Wok-tossed noodles with crispy tofu, asparagus, mangetout and a sesame-soy glaze.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the noodles; drain.
- Step 2
Toss tofu in cornflour; fry in half the oil until crisp. Remove.
- Step 3
Stir-fry asparagus, mangetout and garlic in the rest, 3 minutes.
- Step 4
Return tofu and noodles with soy, vinegar, maple and sesame oil; toss.
- Step 5
Finish with sesame seeds.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 26g |
| Carbohydrates | 58g |
| – of which sugars | 8g |
| Fibre | 9g |
| Fat | 25g |
| – of which saturates | 3.5g |
| – of which omega-3 | 0.6g |
| Calcium | 320mg |
| Iron | 4.6mg |
| Salt | 1.8g |
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