Serves 4

Total time: 30 minutes

Macros: 451calories/25protein/71carbs/7fat



-2 blocks (each 200g) firm tofu

-2 TBSP corn starch


-1/4 cup (65g) agave nectar or maple syrup

-1/2 cup (125ml) soy sauce

-1 TBSP ketchup

-4 cloves garlic

-1 small onion

-2 TBSP tomato paste

-1 TSP ground ginger

-1/2 TSP turmeric

-1 TSP ground cumin

-1/2 TSP ground coriander

-1 TSP curry powder

-a pinch of salt

-juice of 1/2 lemon


-3 spring onions

-a handful parsley or cilantro

-1 to 2 chillies (depending how spicy you want it to be)

-3 carrots

-2 bell pepper

-250g (raw weight) vegan mie noodles (or any pasta of your choice)

-1 TBSP (sesame) oil for frying


1. Preheat the oven to 175 Celsius/350 Fahrenheit and place the tofu in a kitchen towel, press out the excess water and tear it into bite sized chunks. Toss the tofu in the corn starch and bake for 20-25 minutes whilst preparing the sauce.

2. Put all ingredients for the sauce in a blender and blend for about 1-2 minutes. Then chop up all the veggies and heat up the oil in a wok or a frying pan. Fry the veggies for 5-7 minutes, in the meantime cook your pasta in slightly salted water.

3. When the tofu and pasta are done, add everything to your wok/pan. Stir in your sauce and wash out the mixing container with 1/3 cup (80ml) water which you'll also add to the pan.

4. Heat it up for another 5-7 minutes and serve with cashews and spring onion.

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