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Honey & Soy Noodle Bowl with Ina Paarman's
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Honey and Soy Tofu Noodle Bowl

An easy lunchtime recipe for a Honey and Soy Tofu Noodle Bowl, using the Ina Paarman Honey & Soy Coat & Cook Sauce.






Course dinner, lunch, mains
Cuisine Asian
Keyword Healthy, honey and rosemary, ina paarman, noodles, soy, stir fry, Tofu, vegeterian
Cook Time 20 minutes
Marinating Time 8 hours
Servings 1

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