Super green noodles
In a spinach and coconut sauce, with crispy tofu and peanuts
It’s hard not to feel a bit smug after eating a dish this green, because any sauce this colour has to be good for you.
I always keep spinach in the freezer, I find it great to add a touch of green goodness to any hot dishes, and it’s great for blitzing into a creamy, aromatic sauce for noodles as done here.
I topped with crispy tofu, which I’ve included the recipe for below, but you could leave this out or switch it up for another protein of choice if you like.
If you don’t have an air fryer, you can cook the tofu in a preheated oven at the same temperature for roughly the same time (might need 5 mins more) or pan fry it instead.
This dish is vegan, high protein (around 25-30g depending on tofu and noodles used), fresh and healthy. Hope you love it.
You’ll need (serves 1):
100g extra firm tofu, cut into cubes or torn into chunks
2 tbsp cornflour
1 portion of noodles, I like to use flat rice noodles
200ml coconut milk
120g frozen spinach, defrosted
1 garlic clove, peeled
1 small piece of ginger
Small handful coriander
1 tsp miso (or can use 1 tbsp soy sauce)
1/2 a lime
20g roasted peanuts, roughly chopped
Red chilli, finely sliced, optional
Toss the chopped tofu with the cornflour and season with salt and pepper. Air fry (or cook in a preheated oven) at 200C for 15 minutes, tossing half way through.
Cook the noodles according to packet instructions. When cooked, refresh under cold water, drain and set aside.
In a blender, blitz the coconut milk, spinach, garlic, ginger, coriander and miso with a pinch of salt. Blend until smooth.
When the tofu is almost ready, add the spinach sauce to a pan on the hob and heat it through gently for a couple of minutes. Add the cooked noodles and the juice of the half lime. Turn the heat off, mix until all the noodles are coated. Taste and adjust salt and pepper to taste.
Plate up the noodles and top with the tofu. Finish with the chopped peanuts and diced chilli, if using.