An easy lunchtime recipe for a Honey and Soy Tofu Noodle Bowl, using the Ina Paarman Honey & Soy Coat & Cook Sauce.
I have always had a fondness for Asian-inspired dishes, so when Ina Paarman asked me which products I would like to create recipes with; my first option was their Honey and Soy sauce.
Honey and Soy is a classic stir-fry and dipping sauce in Asian recipes but is also used to create sticky chicken wings or ribs. I decided to do a vegetarian dish because as I am sure you know by now, I try to eat more plant-based meals and love coming up with vegan and veggie recipes that are delicious, easy and delightful to eat.
A Honey & Soy Noodle Bowl
This recipe has been a long time coming.
When I order at Chinese or Thai restaurants, I often favour the tofu and veggie variations over meat. The thing stopping me was from making this kind of dish at home was that I was not sure how to get enough flavour into the tofu to make it taste delicious.
However as soon as I tried the marinated tofu in the morning, I knew it was worth creating a recipe about!
Working with Tofu
Tofu is known to be soggy or tasteless, but here are my tips to ensure that you do not encounter this.
- Make sure to get ‘firm tofu’
- Remove tofu from packaging and place over a folded clean kitchen towel on the counter. Set the tofu on top of the towel
- Top tofu with another clean folded kitchen towel, or fold over the current towel and place a heavy cutting board on top of it
- Drain for about 30 minutes before you marinate your tofu
- Ensure that you marinate for at least 3 hours or preferably overnight
Check out my Instagram Stories for the step-by-step video on how to make this recipe.
Honey and Soy Tofu Noodle Bowl
- chopping board
- 1 tsp grated ginger
- Honey & Soy Coat & Cook Sauce
- 1 tbsp. lime juice
- 1 tbsp. sugar
- 1 block tofu extra-firm, drained, see notes above
- 2 tbsp. avocado oil for frying
- 1 tbsp. olive oil
- 1 tbsp. lime juice
- 1 tsp Honey & Soy Sauce
- 1 tsp honey
- 150 g pack rice noodles cooked according to package directions
- ¼ red cabbage shredded
- 1 small carrot peeled into strips
- 1 handful coriander roughly chopped
- ¼- cup bean sprouts
- Sesame seeds for garnishing
- Drain your tofu as mentioned above and once drained, cut into cubes.
- Combine your Ina Paarman’s sauce with lime juice, ginger and sugar and let the tofu soak up this mixture for at least three hours, or overnight
- Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat.
- Fry the tofu until golden brown on each side, this can take up to 15 minutes.
- Once the tofu pieces are browned, remove from pan.
- Now fry the cabbage and carrots and for 5 minutes, adding a teaspoon or so of honey and soy sauce to the pan. Remove from heat
- Mix the dressing ingredients together and set aside
- Place the cooked noodles at the bottom of the bowl then top with the tofu and stir-fry ingredients.
- Finally, pour over the dressing and garnish with coriander and sesame seeds and bean sprouts
This post is proudly sponsored by Ina Paarman’s 🥣