- 100g noodles
- 2 medium onions
- 2 garlic cloves
- 1 fresh chilli
- ½ thumb sized piece of ginger
- 1 tbs oil
- 280g tofu
- 100g baby spinach
- 1 carrot, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 400ml vegetable stock
- 3tbs peanut butter/almond butter
- 1 ½ tbs apple cider vinegar
- 1 tbs maple syrup
- Juice of 1 lime
- 2 tbs soy sauce
- Salt, pepper and chilli flakes to season
- 2 tbs sesame oil
- 4 tbs gomashio
- 50g sesame seeds
- Generous pinch of salt
- Cook the noodles as per the packet instructions, then drain and set aside
- Peel and finely chop the onions, garlic, chilli and ginger. Then slice the carrot and break the tofu into smallish pieces.
- Heat the oil in a large pan and add the tofu and cook for 4-5 minutes, stirring regularly until it starts to sear and turn golden. Set aside
- Add the onion, garlic, chilli and ginger to the pan and reduce the heat to medium. Cook for approximately 4 minutes until the onions are starting to brown.
- Add the tofu, spinach and carrots along with the cumin, coriander, cinnamon and a pinch of salt and chilli flakes to the onions, garlic and ginger. Cover the pan and cook for 10-15 minutes until soft and nearly cooked through, stirring occasionally to stop the veg from sticking to the pan.
- Blend the stock, peanut butter, apple cider vinegar and maple syrup together. Then add the mix, along with the lime juice and soy sauce to the pan. Bring to the boil and then reduce to a simmer for another 10-15 minutes.
- Add the cooked noodles to the pan and cook for a few more minutes to allow them to absorb the flavours.
- Serve and garnish with chilli flakes and the Gomoshio. (toasted sesame seeds with salt)