Orange, Tofu & Chilli Noodles
Preheat the oven to 200°C/400°F/gas mark 6.
Place the tofu in a deep roasting pan and drizzle with the sunflower oil and soy sauce. Bake in the oven for 20 minutes, then remove from the oven and use tongs to turn the tofu. Throw in the chilli, broccoli and sugarsnap peas and cook for a further 10 minutes.
Meanwhile, soak the noodles in hot water for a couple of minutes, until they are easy to separate. Drain away the hot water.
Add the noodles to the pan, tucking them in around the tofu and vegetables, then scatter over the orange zest and squeeze over the juice, followed by the sesame seeds and cashews. Return to the oven for 5-6 minutes until the noodles are hot.
Remove from the oven and scatter over the spring onion and coriander leaves.
EASY TIP: The key to cooking perfect extra-firm tofu is to remove as much moisture as possible, by draining and pressing the block. You can purchase a tofu press to do this effectively, or simply wrap the tofu in kitchen paper or a clean, dry tea (dish) towel and place on a large plate. Place another plate on top of the block and add a couple of cookbooks or a heavy pan to weigh it down. Allow to stand for 1 hour, before slicing the tofu into pieces.
Vegan Roasting Pan by Katy Beskow (Quadrille, £15) Photography ©Luke Albert
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