Crispy Marmite Tofu Noodles

This glossy noodle recipe uses Marmite in the sauce, giving a lovely umami flavour, and the tofu and edamame beans pack in plenty of plant-based protein.

If cooking for vegans, check your noodles are suitable and swap the honey for agave or maple syrup.

Yields: 4 servings

Prep Time: 15 mins

Process Time: 25 mins

Total Time: 40 mins

Calories per Serving: 580

Ingredients

• 450 g

  extra firm tofu, cut into rough 2cm pieces, we used The Tofoo Co.

• 3 tbsp.

  cornflour

• 1 1/2 tbsp.

  sesame oil

FOR THE SAUCE

• 1 1/2 tbsp.

  Marmite

• 2

  garlic cloves, crushed

• 1 1/2 tbsp.

  runny honey

• 3 tbsp.

  soy sauce

• 2 tsp.

  lime juice

FOR THE NOODLES

• 1 tbsp.

  vegetable oil

• 300 g

  Tenderstem broccoli, cut into rough 3cm pieces

• 200 g

  edamame beans, fresh or frozen

• 300 g

  cooked noodles, we used Amoy Medium Noodles

Directions

1. Preheat oven to 240°C (220°C fan) mark 9 and line a baking tray with baking parchment. Roughly pat the tofu dry with kitchen paper. In a large bowl, toss the tofu in the cornflour to coat. Add the sesame oil and toss again. Empty on to the lined tray and cook for 20min, turning halfway, until crisp.
2. Meanwhile, in a small bowl mix all the sauce ingredients with 150ml water until combined. Set aside until needed.
3. For the noodles, 5min before the tofu is due to be ready, heat the oil in a large wok or frying pan over medium heat. Cook the broccoli for 6min, stirring occasionally, until just tender. Add the tofu, edamame beans, noodles and sauce and cook for 3min, mixing/tossing occasionally, until glossy and piping hot. Serve.

AIR FRYER COOKINGPreheat air fryer to 180°C. Cook the coated tofu in the air fryer basket for 15min, turning halfway, until crispy. Complete recipe to serve.

Per serving:

• Calories: 580
• Protein: 43g
• Fat: 24g
• Saturates: 7g
• Carbs: 43g
• Sugars: 9g
• Fibre: 7g