Tofu Drunken Noodles
This recipe incorporates all five fundamental flavours of Thai cuisine; sweetness, spiciness, sourness, bitterness and saltiness. This noodle dish is like a hybrid between vegetarian Pad Thai and the lesser known Chinese noodle dish 'drunken noodles'.
Ingredients for 2 people
You'll also need
Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4, for step 3
Cut the cucumber in half lengthwise, deseed and slice finely into half moon shapes
Place the cucumber in a strainer and sprinkle with 1 tsp (2 tsp) of salt and mix well
Cut the lime(s) into wedges
Slice the tofu in half lengthways and cut into 3cm cubes
Place on an oven-proof tray
Coat the tofu with the soy sauce and 1-2 tbsp of vegetable oil, mix well and oven bake for 20-25 min, checking often
Once done, set aside until serving in step 8
Boil a kettle (used in step 5)
Meanwhile, peel the garlic and shallots and dice both very finely
Slice the spring onions thinly & diagonally, discarding the root ends
Crush the peanuts coarsely for serving
Soak the rice noodles in plenty of cold water
Dissolve the stock cube(s) in 500ml (1L) of boiled water
Add the tamarind paste, chilli flakes (careful, adjust the amount to your preferred hotness) and 1 tbsp (2 tbsp) of sugar to the stock
Add 2-3 tbsp of vegetable oil to a large pan over a high heat
Add the shallots and garlic and cook for 1 min
Add half the stock to the pan (save the rest for the next step)
Drain the noodles, add them to the pan and stir
Mix well until the stock has almost evaporated
Add the remaining stock, reduce the heat to medium-low and simmer until the water has mostly evaporated again
Tip: If the noodles are not done, add some water and cook further
Remove the noodles from the heat and season to your taste with salt and pepper
Serve them piled with tofu, cucumber, spring onions and peanuts
Garnish with a wedge of lime
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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