35min 4 ppl
Vegan Drunken Noodles with Tofu and Holy Basil
21 minutes
4 people
Medium31–60 min or 7–12 steps
21 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 10g
Carbs 28g
Fats 18g
About this dish
Wide rice noodles blasted in a smoking wok with golden tofu, plenty of chilli and a generous fistful of holy basil, sharpened with soy sauce.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Holy basilleaves picked40 g
- Bird's Eye Chilliesfinely chopped8
- Garlic clovesfinely chopped4 cloves
- Cherry tomatoeshalved100 g
Plant Proteins
- Firm tofucut into 2cm cubes350 g
Dried Goods
- Wide rice noodlesfresh, separated300 g
- Palm sugargrated1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Dark soy sauce1 tbsp
- Vegetable Oil4 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Pat the tofu dry, cut into cubes, finely chop the chillies and garlic, and pick the holy basil leaves.
Approx. 6 minutes
2
Whisk together the light soy sauce, vegetarian oyster sauce, dark soy sauce and palm sugar in a small bowl.
Approx. 2 minutes
3
Heat 2 tablespoons of the vegetable oil in a wok over medium-high heat and fry the tofu for 5 minutes until golden on all sides. Remove and set aside.
Approx. 5 minutes
4
Heat 1 tablespoon of the oil and stir-fry the garlic and chillies for 1 minute until fragrant.
Approx. 1 minute
5
Add the noodles and remaining oil, and toss for 4 minutes until tender.
Approx. 4 minutes
6
Return the tofu to the wok, add the sauce and cherry tomatoes, and toss for 2 minutes until evenly coated.
Approx. 2 minutes
7
Remove from the heat and stir through the holy basil until wilted.
Approx. 1 minute
