baked chilli tofu and kale noodles

with black sesame dressing

  • 2 tablespoons chilli jam
  • 1 tablespoon peanut oil
  • 2 tablespoons freshly squeezed orange juice
  • 1kg firm tofu, drained and sliced
  • 200g green tea noodles+ or spinach noodles
  • 300g baby kale leaves (or regular kale leaves, trimmed), blanched 
  • 8 brussels sprouts, shaved and blanched
  • 2 green onions (scallions), thinly sliced
  • ½ cup (70g) salted roasted peanuts, chopped

black sesame dressing

  • ⅓ cup (80ml) brown rice vinegar
  • ⅓ cup (80ml) soy sauce 
  • 2 tablespoons maple syrup
  • 2 long red chillies, seeded and finely chopped
  • 2 tablespoons black sesame seeds 
  1. To make the sesame dressing, place the vinegar, soy, maple syrup, chilli and sesame seeds in a medium bowl and mix to combine. Set aside. 
  2. Preheat oven to 200°C (400°F). Place the chilli jam, oil and orange juice in a small bowl and mix to combine. 
  3. Place the tofu on a tray lined with non-stick baking paper, spoon over the chilli mixture and bake for 20 minutes or until golden. 
  4. Cook the noodles in a large saucepan of boiling salted water for 3–4 minutes or until al dente. Drain and refresh under cold running water. Place the noodles, kale, brussels sprouts and green onion in a large bowl, pour over a little of the black sesame dressing and toss to combine. 
  5. Divide between small serving bowls and top with the chilli tofu, the remaining dressing and peanuts to serve. Serves 4

+ Green tea noodles are available from some large supermarkets and Asian grocery stores.

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (3.90) 321751

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox