Vegan drunken noodles recipe
Created by The Tesco Recipes team
Give this Thai classic a vegan twist with sweet and sticky marinated tofu. Add to wide rice noodles and veggies with a glossy hoisin sauce for a speedy dinner.
See method- Serves 4
- Takes 15 mins
- 386 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 200g wide rice noodles
- 3 tbsp reduced-salt soy sauce
- 1 tbsp light brown sugar
- 2 tbsp hoisin dipping sauce
- 1 tsp rice wine vinegar
- 1 tbsp cornflour
- 399g pack Plant Chef organic firm tofu, drained and cut into 1cm cubes
- 2 tbsp vegetable oil
- 4 large cloves garlic, finely sliced
- 5cm piece ginger, thinly sliced into matchsticks
- 1 red chilli, deseeded and thinly sliced
- 1 onion, thinly sliced
- 1 bunch spring onions, trimmed and cut into 5cm lengths
- 130g pack baby corn, halved lengthways
- 30g fresh basil, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1620kJ 386.0kcal
- Fat
- 12g
- Saturates
- 1g
- Sugars
- 12g
- Salt
- 1.1g
of the Reference intake
Carbohydrate 53.7gProtein 12.8gFibre 5.0g
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Sign in to shopMethod
- Cook the noodles according to packet instructions.
- Mix the soy sauce, sugar, hoisin sauce and rice wine vinegar together until well combined. Pour half of the sauce into a separate bowl and whisk in the cornflour until smooth, followed by 100ml water. Add the tofu to the second bowl and set aside to marinate.
- Heat the oil in a large frying pan or wok over a medium-high heat. Add the garlic, ginger, red chilli and onion and cook for 2 mins, stirring frequently, until starting to soften. Add the spring onion and baby corn and cook for 2 mins longer, then toss through the noodles and cornflour sauce. Cook for 2 mins, then toss through the tofu and basil and serve immediately.
- See more Vegan recipes
