Chia tofu and crispy noodles

Makes approximately 4

Tofu (bean curd) is an excellent alternative to meat and is made by the coagulation of soy milk into curd and then pressing into tofu blocks.

Many people shy away from tofu, and if you have in the past, give it another go. You may just love it. It has a subtle flavour, enhanced in this recipe by the marinade and chia seeds.

When frying tofu, it's best to use firm or extra firm as we have here. As an alternative to the crispy noodles, you could try soft noodles or rice, but there's something we just love about the crispy addition.

Ingredients

• 2 Tbsp soy sauce
• 1 Tbsp gochujang paste 
• 1 Tbsp hoisin sauce
• 250g extra firm tofu 
• ½ cup rice bran oil
• 100g egg noodles, just cooked, drained and cooled
• ¼ cup chia seeds
• 1 Tbsp sesame oil
• Thumb-sized ginger, peeled and finely diced
• 3 cloves garlic, finely sliced
• 2 chillies, finely sliced (reserve half for garnish)
• 10 brussel sprouts, thinly sliced
• 2 cups spinach, shredded
• 2 zucchini, ribboned 
• 2 spring onions, sliced (for garnish)
• Lime wedges (to serve)

Method

1. Mix together soy sauce, gochujang paste, and hoisin sauce. 
2. Dry tofu by pressing with a paper towel and cut into eight slices.
3. Coat in marinade, cover, and refrigerate for at least half hour (overnight is best).
4. Heat rice bran oil in a pan on medium heat.
5. Take small handfuls of the cooked noodles and fry for approximately two minutes on each side until golden. Drain on a paper towel.
6. Remove tofu from marinade and press one side into the chia seeds reserving excess marinade. 
7. Pan-fry tofu on a medium heat, with a splash of oil, for approximately two minutes each side until golden. Set aside and keep warm. 
8. Turn pan to a high heat adding sesame oil. Add ginger, garlic, and chilli and stir-fry for 30 seconds. 
9. Add brussel sprouts, spinach, and zucchini and continue to stir-fry for two to three minutes or until just cooked. 
10. Mix through the reserved marinade. 
11. Serve crispy noodles, with stir-fried vegies and top with chia tofu. 
12. Garnish with fresh chilli, spring onions, and lime wedges.