Ingredients
- 225g smoked tofu
For the glaze
- 50g H&B 9 Plant Thai Curry Paste
- 25g H&B Orange Blossom Honey
- 15ml dark soy sauce
- 1 tbsp H&B Dark Apple Cider Vinegar
- 1 tsp cornflour, mixed with 3 tbsp water
For the bowl
- 60g H&B Black Bean Noodles
- 1/2 cucumber, thinly sliced
- 1 tbsp H&B Dark Apple Cider Vinegar
- Pinch of salt
- Pinch of black sesame seeds
| Per | 100g | Serving (281g) |
|---|---|---|
| Energy (Kj) | 497 kJ | 1397 kJ |
| Energy (kcal) | 118 kcal | 332 kcal |
| Fat | 3.2g | 9g |
| of which saturates | 0.6g | 1.7g |
| Carbohydrates | 11g | 32g |
| of which sugars | 8.1g | 23g |
| Fibre | 3.3g | 9.2g |
| Protein | 9.4g | 26g |
| Salt | 0.6g | 1.7g |
Step 1
Preheat the oven to 200°C (180°C fan). Slice the smoked tofu lengthways into two thick pieces and score a criss-cross pattern into the top of each.
Step 2
Place the tofu on a lined baking tray and bake for 15 minutes, until lightly golden.
Step 3
While the tofu bakes, whisk all the glaze ingredients together in a small bowl until smooth.
Step 4
Remove the tofu from the oven and generously brush over the glaze. Return to the oven for eight to 10 minutes, basting once more halfway through, until sticky and glossy.
Step 5
Cook the black bean noodles according to packet instructions. Drain, reserving a little of the cooking water.
Step 6
Add any remaining glaze to the noodles with a splash of reserved cooking water and gently heat through until coated and glossy.
Step 7
Toss the sliced cucumber with the salt and leave for 10-15 minutes. Rinse, pat dry and mix with the apple cider vinegar.
Step 8
Divide the noodles between two bowls. Top with the sticky tofu, add the cucumber and finish with a scattering of black sesame seeds. Serve warm.
