Simple Spicy Tofu Yakisoba

This is a bit of a different recipe for me as before this I rarely made dishes spicy at all, but I think I'm turning over a new leaf and this could be the start of something. I’ve always enjoyed making breaded tofu, it’s the perfect addition to any main meal, it’s filling, crispy and it always goes well with any cooking sauces or pastes so today I thought I’d try making simple spicy tofu using a store-bought Yakisoba cooking sauce; which is just ginger, garlic and miso, then stirring in some fresh chilli’s at the end to deliver a final hot kick! 

I call this recipe 'simple' because we’re obviously not making the cooking sauce ourselves and although I had to chop up and cook some onion and garlic, bread some tofu and pre-bake it, the whole process didn't take longer than 40 mins. 
And in the spirit of Veganuary, this recipe is 100% vegan!… I have to be honest, I didn't even set out to make it vegan it just turned out that way, so this is a testament to how easy it is to make tasty vegan food! 


Ingredients 
Serves 2 

280g Block of Tofu 
3 tbsp Plain Flour 
2 tbsp Soy Sauce 
100ml Plant-based Milk (I used Soy Milk) 
100g Golden Breadcrumbs combined with 1 tsp of salt & 1 tbsp of Black Pepper 
2x packets of Boil-In-The-Bag Plain Rice (or prepare rice your way) 
1/2 Red Onion, diced 
2 Cloves of Garlic, finely chopped  
100g Yakisoba Cooking Sauce 
2 Whole Chilli’s (I used one red and one green), sliced


To start with we want to bread our tofu and pre-cook it. Preheat the oven to 200C/ 180 Fan/ Gas Mark 6. Chop the tofu into large squares, I managed to chop the entire block up into around 15-18 squares. 
Now grab three small bowls, put flour in one, soy sauce and milk in another and in the final one mix breadcrumbs, salt and pepper. 

Take a handful of tofu at a time and coat the pieces in flour, drop them into the milk and turn them over after 15-20 seconds then coat them in the breadcrumbs until they’re fully covered. 


Now transfer to a baking tray or silicon baking mat and bake them in the oven for 20 mins, turning over halfway through. They should be firm and crispy when cooked, after they’re done just set them aside for now. You can boil the rice now, follow the packet instructions but it’s usually just pop the bag in boiling water in a saucepan and keep it on medium heat bubbling away for around 20 mins. 

Now for our base ingredients. In a large frying pan heat up 1 tsp of oil on medium heat and then add in the onion, let this fry for 3-4 mins until soft before adding in the garlic and half the chilli’s until they’re fragrant and soft. 


Tip the tofu into the frying pan let the onion, garlic and chilli coat the tofu pieces for 5 mins until the tofu is darker brown in colour. 


Now pour over the Yakisoba sauce, I turned the heat up a little for this so it would become sticky around the tofu rather than a loose sauce. Let this cook with the tofu and chilli for 10 mins before sprinkling over the last of the chilli just before you serve it. 


Arrange on a plate with a helping of rice and you’re ready to eat! 


Look at this tasty, spicy tofu! I hope you’ll agree that with this sticky sauce glazed over the top, the tofu pieces do kind of look like pork…might be worth impressing your friends with this vegan meat-lookalike! I was really excited by how this came out, I did originally plan to add in a load of veg but I thought this time I’ll showcase the breaded tofu in all its glory and I’m glad I did, but you could add some green beans, cabbage or maybe a stir fry mix into the pan in the last 10 mins of cooking too if you wanted to add a bit extra.
Although I’m sure some of you are looking at this and thinking it doesn’t look that spicy with 2 chilli’s in it, I went from no chilli’s to 2 chilli’s so it was pretty spicy to me, but not overwhelmingly so, it was just enough to give you heat and spice but the chilli’s still had that fresh pepper taste to them as well so they added a lot more flavour than just spice.
You could use whatever rice you wanted but I found this plain, boiled rice worked better for me because it added a bit of rest for my mouth from the spice! It was good to have the plain rice in the middle of all that rich, spicy food but if you wanted to use spicy rice or rice with a coating then go ahead! 
As I mentioned at the start I was really excited when I realised I'd made this vegan without even trying, just using simple ingredients and a little bit of effort you can create something completely vegan that I hope you would actually love to eat and would fill you up. 

My next post is one for the witches! A little write up on our trip to The Avebury Stones. 

H x 

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