Jamie Oliver Air Fryer Black Bean Veg & Tofu is made with super-firm tofu, crunchy vegetables, black bean sauce, udon noodles, and peanuts. This recipe creates a sticky, savory plant-based noodle bowl packed with texture and flavor. It takes about 25 minutes to prepare and serves 2.
Jamie Oliver Air Fryer Black Bean Veg & Tofu Ingredients
- 4 spring onions
- 320g crunchy veg (e.g. peppers, carrots, broccoli, green beans, mangetout, sugar snap peas)
- 280g super-firm tofu
- 2 heaped tbsp black bean sauce
- 300g straight-to-wok thick udon noodles
- 1 lime
- 1 tbsp runny honey
- 2 tbsp unsalted roasted peanuts
- 4 sprigs of coriander
- Olive oil spray
- Sea salt and black pepper
How To Make Jamie Oliver Air Fryer Black Bean Veg & Tofu
- Cook the Veg: Trim and cut spring onions and veg into bite-sized pieces. Toss in the large air fryer drawer with oil spray, salt, and pepper. Cook for 10 minutes at 180°C, shaking halfway.
- Prepare and Cook Tofu: Pat tofu dry and cut into 2cm chunks. Toss in small drawer with half the black bean sauce and 1 tsp oil. Cook for 10 minutes at 200ºC, shaking halfway.
- Add Noodles: Separate noodles and toss with oil. Add to large drawer with veg and cook for 3 minutes at 180°C. Mix remaining sauce with 2 tbsp water and juice of ½ lime. Pour over noodles and cook for 2 more minutes.
- Finish Tofu: Drizzle tofu with honey, toss, and cook for 2 more minutes at 180°C until sticky.
- Serve: Plate noodles and veg, top with tofu. Crush and sprinkle peanuts, pick over coriander, and serve with lime wedges.
Recipe Tips
- Use Super-Firm Tofu: It holds shape and crisps up better.
- Toss Well: Coat everything evenly with sauce and oil for best results.
- Cut Even Sizes: Helps all ingredients cook evenly.
- Add Spice: Add chilli flakes or sriracha if you like heat.
- Use Straight-To-Wok Noodles: Saves time and ensures soft, fast-cooking texture.
What To Serve With Black Bean Veg & Tofu
This hearty dish pairs well with miso soup, steamed edamame, or a cucumber salad. For a refreshing drink, try iced green tea or sparkling lime water.
How To Store Black Bean Veg & Tofu
Refrigerate: Store in an airtight container for up to 2 days. Reheat in an air fryer or microwave.
Freeze: Not recommended as tofu and noodles may change texture.
Black Bean Veg & Tofu Nutrition Facts
- Calories: 564
- Total Fat: 18.3g
- Saturated Fat: 2.8g
- Carbohydrates: 62.3g
- Sugar: 18.6g
- Protein: 26.6g
- Sodium: 1.4g
- Fibre: 7.1g
FAQs
Can I use another protein besides tofu?
Yes, try tempeh or seitan for variation, or use chicken if not vegan.
Do I need an air fryer with two drawers?
Two drawers are ideal, but you can cook in batches if using a single drawer model.
What veggies work best?
Go for a mix of textures—firm (carrots, broccoli) and soft (peppers, sugar snaps).
Can I make it spicier?
Yes, add chopped red chilli, sriracha, or chilli oil.
Is this dish vegan?
Swap honey for agave or maple syrup to make it fully vegan.
Jamie Oliver Air Fryer Black Bean Veg & Tofu
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy2
servings10
15
minutes564
kcalA fast and flavourful noodle dish packed with crispy tofu, vibrant veg, and a sticky black bean glaze—all made in the air fryer.
Ingredients
4 spring onions
320g crunchy veg
280g super-firm tofu
2 tbsp black bean sauce
300g thick udon noodles
1 lime
1 tbsp honey
2 tbsp roasted peanuts
4 sprigs coriander
Olive oil spray
Salt and pepper
Directions
- Cook spring onions and veg in air fryer at 180°C for 10 mins.
- Toss tofu in half the sauce and oil, cook at 200°C for 10 mins.
- Add noodles to veg, cook 3 mins at 180°C. Pour over sauce and lime juice, cook 2 mins.
- Drizzle tofu with honey, cook 2 more mins at 180°C.
- Plate up noodles and veg, top with tofu, peanuts, coriander, and lime wedges.
Notes
- Use extra-firm tofu for best results.
- Straight-to-wok noodles are ideal.
- Dish reheats well next day.
- Add extra veg or spice to customize.