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Sichuan tofu and buckwheat noodle stir fry

Crispy tofu in a sweet and sticky Sichuan sauce, with buckwheat noodle and aubergine stir fry. Despite its name, buckwheat is unrelated to wheat and is naturally gluten free, but high in magnesium, which helps to convert food into energy


buckwheat noodles, cooked, aubergine, pak choy, extra firm tofu (calcium-set), brown sugar, spring onion, fermented black bean paste, tamari (Soya), ginger, miso (Soya), garlic, cold-pressed rapeseed oil, cornflour, rice wine vinegar, chilli powder, Sesame seeds, Sesame oil, chinese five spice

Allergen advice

Allergen advice: for allergens see ingredients in bold


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.


Keep refridgerated and consume before the 'best before' date
Vitamin K 68.0 UG
Vitamin E 2.6 MG
B1 0.3 MG
B9 (folate) 101.4 UG
Vitamin A 4425.1 IU
B6 0.4 MG
Vitamin C 36.0 MG
B5 0.8 MG
Vitamin B2 0.2 MG
B3 2.8 MG

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