Braised Tofu Power Bowl with Bean Noodles

  • Meat-free warm noodle salad.
  • Uses ready-cooked braised tofu.
  • Filling, gluten and dairy free lunch or dinner.
  • Serves 2 people.

Braised Tofu 225g (Marigold)

1-2 tins Braised Tofu, with sauce

Green Soya Bean Noodles, Gluten-Free 200g (Amaizin)

80g Green Soya Bean Noodles, Gluten-Free

Rapeseed Oil, Organic 500ml (Biona)

3-4 Tbsp Rapeseed Oil

Other Ingredients

  • 1 Banana shallot
  • 4-5 Baby leeks
  • 2 small carrots
  • 2 cloves of garlic
  • 2 cm² piece of fresh ginger, peeled
  • 5-6 Chestnut mushrooms
  • 4-6 small celery sticks/strips, from the heart of the celery.


  1. Chop the baby leeks into small chunks and rinse. Steam in the microwave for 5 minutes or until tender.
  2. Top and tail the carrots, then use a Julienne peeler to shred the carrots. Separate out some small lengths of celery heart, rinse and dry. Set both salad ingredients to one side.
  3. Peel and chop the garlic cloves and add them to a non-stick frying pan. Add the rapeseed oil.
  4. Peel and slice the banana shallot and add to the pan. Lastly quarter the mushrooms and and these to the frying pan. Sautee until golden brown. Remove from the heat.
  5. Boil the bean noodles in plain water for around 7-10 minutes or until softened, according to taste.
  6. Drain and rinse with cold water. Drain again and set to one side in colander/sieve.
  7. Microwave the braised tofu for 4-5 minutes, or until heated through.
  8. Assemble the super bowl. It is easier to add the noodles and braised tofu first as these make up a large part of the dish. Then arrange the rest of your vegetables in an attractive manner around the rest of the bow, keeping each ingredient separate.
  9. Spoon over the sauce from the braised tofu and serve.