crispy chia tofu and brussels sprouts stir-fry
- ⅓ cup (80ml) hoisin sauce
- 2 tablespoons sriracha hot chilli sauce, plus extra to serve
- ⅓ cup (80ml) water
- 200g soba noodles
- 1 tablespoon sesame oil
- ¼ cup (45g) black chia seeds
- 350g firm tofu, cut into 8 slices
- 500g brussels sprouts, trimmed and shredded
- 3 cloves garlic, thinly sliced
- 1 bird’s-eye chilli, thinly sliced, plus extra to serve
- 2 green onions (scallions), cut into 6cm pieces
- 5 cups (100g) baby spinach leaves
- 2 green onions (scallions), extra, finely shredded, to serve
- Place the hoisin, sriracha and water in a bowl. Stir to combine. Cook the noodles in a saucepan of boiling water over high heat for 2–3 minutes. Drain and refresh under cold running water.
- Heat half the oil in a large wok or frying pan over high heat. Place the chia seeds on a plate. Lightly brush both sides of the tofu with the hoisin mixture and press one side into the chia seeds. Cook for 2 minutes each side or until golden. Remove, set aside and keep warm.
- Add the remaining oil to the wok. Add the brussels sprouts, garlic, chilli and onion. Cook, stirring, for 2 minutes. Add the spinach and remaining hoisin mixture.
- Toss to combine. Divide the noodles, vegetable mixture and tofu between bowls. Top with the extra onion and chilli and serve with extra sriracha. Serves 4.
Photography by William Meppem
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