An easy lunchtime recipe for a Honey and Soy Noodle Bowl with Ina Paarman’s 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.
Honey and Soy Noodle Bowl with Ina Paarman’s
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.
Happy Cooking,
Love Cat
Honey and Soy Noodle Bowl with Ina Paarman’s
Honey and Soy Tofu Noodle Bowl
Equipment
- pan
- chopping board
- knife
- spatula
- bowl
Ingredients
Marinade
- 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
Dressing
- 1 tbsp. olive oil
- 1 tbsp. lime juice
- 1 tsp Honey & Soy Sauce
- 1 tsp honey
Bowl
- 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
Instructions
- 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 Honey and Soy Noodle Bowl with Ina Paarman’s recipe is proudly sponsored by Ina Paarman’s 🥣
Did you make this recipe?
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