Baked Chilli Tofu And Kale Noodles With Black Sesame Dressing
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Whisk
- Kitchen towel
Ingredients
- 2 tablespoons chilli jam
- 1 tablespoon peanut oil
- 2 tablespoons freshly squeezed orange juice
- 1kg firm tofu, drained and sliced
- 200g green tea noodles+ or spinach noodles
- 300g baby kale leaves (or regular kale leaves, trimmed), blanched
- 8 brussels sprouts, shaved and blanched
- 2 green onions (scallions), thinly sliced
- ½ cup (70g) salted roasted peanuts, chopped
- ⅓ cup (80ml) brown rice vinegar
- ⅓ cup (80ml) soy sauce
- 2 tablespoons maple syrup
- 2 long red chillies, seeded and finely chopped
- 2 tablespoons black sesame seeds
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