Method

Step 1

Cut the tofu block in half, for 2 pieces of half thickness.
Place onto a tea towel or paper towel and press out any extra liquid.
Set aside, so the tofu can dry out further.

- Cooking tip -
the drier the tofu the better it will crisp up in the frypan.

Step 2

Cook the noodles according to the package directions.

Step 3

Pickle your cabbage. While you’re waiting for the water to boil for the noodles, finely slice the purple cabbage. In a small saucepan add 100g vinegar, 200g water and 1 teaspoon of salt. Bring to the boil, stir until the salt has dissolved, pour into a bowl, add cabbage and set aside to pickle for 20mins. Rinse and drain off the liquid.

Step 4

Meanwhile, wash and prepare the bean sprouts, snow peas, shallots, coriander and chillies.

Step 5

Prepare the tofu sauce
Combine the superb seasoning mix, water and lemon juice.
Stir to mix together this yummy glaze.

Step 6

Steam your snow peas or serve raw, whatever your preference.

Step 7

Tear the tofu into bite size pieces, coat in the cornflour and Remedy Kitchen Superb Seasoning Mix and toss. Add some avocado oil to a large frypan on a medium heat, cook the tofu until nice, crispy and golden. Pour over the glaze and toss for 2-3 minutes. Leave adding the honey until the last moment so it doesn’t burn, but creates a sticky glaze.

Step 8

When plating up you may want to do individual servings or as a large platter! Firstly start by adding the noodles, then layer the vegetables and tofu. Sprinkle over the shallots, coriander, chillies and Seed Cycle!

Happy Cooking XX