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Dinner
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
Ingredients
buckwheat noodles, cooked, extra firm tofu (calcium-set), aubergine, pak choy, 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
HOW TO HEAT
Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
HOW TO STORE
Keep refridgerated and consume before the 'best before' date
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