Baked Chilli Tofu And Kale Noodles With Black Sesame Dressing | Donna Hay
Throw this recipe into your routine for a meal that is quick, healthy and fresh.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
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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