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Seared Tofu


  • 100g Tofu
  • 80g Wild mushrooms
  • 80g Egg noodles
  • 1 Spring onion
  • 5ml Soya sauce
  • 5ml Sesame oil
  • 50ml Spray oil
  • 25g Courgette
  • 25g Carrot


  1. Sliced tofu dust with seasoned flour, cut the wild mushrooms, ribbons of courgettes and carrots
  2. Cook egg noodles in boiling water
  3. In a hot pan or wok, add the sesame oil and cook the mushrooms, ribbons of carrot and courgette and mix with soya sauce and noodles
  4. Place in a large pasta bowl and top with seared tofu