Curried Noodles With Crispy Tofu and Winter Veggies

Spice up the dinner table with a vegan-friendly, gluten-free noodle dish that’s full of fresh vegetables and protein-packed tofu, crisped to perfection.


  • 1L sunflower oil, for deep-frying
  • 175ml almond or cashew milk
  • 1 tbs lemon juice
  • 100g (3/4 cup) cornflour
  • 1/2 tsp Chinese five-spice
  • 150g (3 cups) gluten-free panko breadcrumbs
  • 450g (3 cups) extra-firm tofu, drained, cubed
  • 500g gluten-free rice noodles
  • 2 tbs sesame oil
  • 4 broccolini spears, roughly chopped
  • 1/2 small cauliflower, cut into small florets
  • 2 garlic cloves, minced
  • 1 red chilli, seeded and minced
  • 1 tbs mild curry powder
  • 3 carrots, peeled, cut into matchsticks or thin batons
  • 1/2 red cabbage, shredded
  • Gluten-free soy sauce


Step 1.
Heat the oil in a deep wok to 180°C (355F) using a thermometer to accurately gauge the temperature.

Step 2.
Meanwhile, stir together the almond or cashew milk and lemon juice in a measuring jug. In a large mixing bowl, combine the cornflour and five spice and season with ½ teaspoon salt and ¼ teaspoon ground black pepper.

Step 3.
Whisk the milk mixture into the cornflour mixture until a smooth batter forms, thinning out with more milk if needed.

Step 4.
Pulse the breadcrumbs in a food processor until finely ground. Tip out into a shallow bowl.

Step 5.
Drop the cubed tofu into the batter. Working one by one, remove each cube from the batter, letting the excess drip off. Add to the breadcrumbs, turning to coat evenly.

Step 6.
Working in two batches, deep-fry the tofu until golden-brown and crisp. Remove and transfer to a plate lined with kitchen paper using a slotted spoon. Cover with foil to keep warm.

Step 7.
Pour out the cooking oil from the wok and dispose of. Wipe the wok clean with kitchen paper. Cook the rice noodles in a large saucepan of boiling water for 3 minutes. Drain and refresh in a large bowl of iced water. Drain again.

Step 8.
Heat the wok over a high heat until hot before adding the sesame oil. Add the broccolini and cauliflower and stir-fry for 2 minutes. Add the garlic, chilli and curry powder and heat until fragrant, then add the cooked noodles, carrots, red cabbage and a splash of soy sauce, tossing well to combine.

Step 9.
Cover the wok with a lid and cook for 2 minutes or until the noodles are warmed through. Adjust the seasoning to taste with more soy sauce and freshly ground pepper if needed. Turn out the noodles onto a serving platter. Top with the crispy tofu before serving.

Serves 4