Spicy tofu noodles | @rebelrecipes

This spicy little number rivals a takeaway and can be whipped up in less than 20 minutes. Adding the Korean chilli paste gochujang is a shortcut to incredible taste.

SERVES 4 | READY IN 20 MINUTES

INGREDIENTS

1 red onion, cut into half moons

1 tbsp coconut oil 200g

(7oz) white cabbage, shredded

4 cloves garlic, sliced

1 thumb of fresh ginger, peeled and grated

200g (8oz) rice noodles

6 tbsp mixed roasted cashews and peanuts

Fresh coriander (cilantro)/ mint leaves, chopped

FOR THE CRISPY TOFU

3 tbsp toasted sesame oil

2 tbsp gochujang/sriracha

3 tbsp soy sauce/tamari

300g (101/2oz) firm tofu, pressed and cut into medium-sized cubes

FOR THE SAUCE

2 tbsp gochujang/sriracha

3 tbsp soy sauce/tamari

Juice of 1/2 lime

3 tbsp toasted sesame oil

2 tbsp maple syrup

METHOD

Preheat your air fryer to 200°C (400°F) for 2 minutes. 

For the crispy tofu, mix the marinade ingredients in a large bowl, add the cubed tofu and toss to coat.

Transfer to your basket in a single layer and air fry for 5 minutes, or until browned on the edges. Flip and cook for another 4 minutes. Repeat if cooking in batches.

In the meantime, add the onion and coconut oil to a frying pan. Cook the onion for 7–8 minutes, then add the cabbage, garlic and ginger. Fry for 2–3 minutes until the cabbage is soft.

Cook the rice noodles according to the pack instructions, then drain. 

Add all the sauce ingredients to the frying pan along with the noodles and tofu. Mix to combine. A

dd the spicy tofu noodles to bowls and top with the roasted nuts and herbs.

Extracted from The Vegan Air Fryer by Niki Webster (Pop Press, £22)