Sesame Pak Choi And Spicy Soy Buddha Bowl

Pak choi roasted in sesame oil is pretty much the only way I want to eat the leafy green wonder. The sesame pak choi is the foundation that I built this bowl on, that was what I really wanted to eat and the other ingredients just showed up to the party.

Serves 2

Sesame pak choi and spicy soy buddha bowl

Ingredients
1 pak choi
1 red pepper
1/2 block pressed tofu
2 rice noodle nests
Purple sprouting broccoli
Small piece of ginger
1 red chilli
2 cloves garlic
2 tbsp soy sauce
1 tbsp toasted sesame oil
Oil of choice
4 spring onions
Sesame seeds
Salt and pepper

Method
Heat the oven to 190°C/375°F/gas mark 5.

Chop the pak choi in half length ways, rinse and place on a baking tray with the sprouting broccoli,  drizzle with a little oil (I used coconut), the sesame oil and season with salt and pepper. Roast for 15 minutes.

Cover the rice noodles with boiling water, cover for 3 minutes, drain and rinse with cold water. Set aside.

Cube the tofu.

Mince the garlic, chilli and ginger and fry in a little oil, add the cubed tofu and a tbsp of the soy sauce. Add the 2nd tbsp once the pan dries and fry your tofu to your desired crispness.

Thinly slice the red pepper and chop the spring onions.

Serve the noodles with all the other components and sprinkle with sesame seeds.