This is a bit of a late night, back from the pub snack. It was inspired by a Nigel Slater recipe, so that makes it a bit more respectable! However, I’m not going to give precise measurements to keep in with the unrespectable aspects of this recipe.
Ingredients
Noodles
Tofu
Sweet chilli sauce
Soy sauce
Spring onion, chopped
Crisp lettuce, shredded
Coriander, chopped
Put the noodles on to boil. While they’re cooking head a little oil in a small frying pan over a medium heat. Add the tofu and heat through. Add 2-3 tablespoons of sweet chilli sauce and about a tablespoon of soy sauce. When the sauce starts to bubble stir in the spring onion and a handful of the lettuce. Once the noodles have cooked, drain them and put in a serving bowl. Pour the sauce over them and garnish with the chopped coriander.
Serves 1 as a late supper, or snack at any time
Two Fat Vegetarians 
I think I may have my veggie credentials revoked, as I never have tofu in the house. And I want to eat this recipe nowwwwwww!
I can recommend the Cauldron marinated tofu pieces. So much easier to deal with that normal tofu – no draining required!
I’ve put them on the shopping list. I need to freeze some for occasions like this – and it’s the second tofu recipe you’ve done recently which I desperately want to make!
I have a very relaxed attitude to tofu. I drain it, cut it, use it. As long as you’re gentle with it, it doesn’t break up much even in a stir-fry. And if it does, so what? Marinading does make a big difference to the taste though.