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Ginger and honey tofu

with charred edamame and peanut soba noodles

Ready in around 20 mins

RECIPE FACT:
Slurping noodles is a way to enhance the flavour and is not considered bad manners but a sign you are enjoying your meal.
Nutritional Info:
  • Energy: 3558kj (850Kcal)
  • Protein: 34g
  • Carbohydrate: 178g
  • Fat: 26g
  • Contains: Soy, Gluten, Peanuts, Sesame,
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking:

    BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.

  • 1. TO COOK THE SOBA NOODLES AND PREPARE THE VEGETABLES:

    Once the water is boiling add the soba noodles to the pot and cook for 4-5 mins. Drain into a colander, rinse with cold water and allow to drain well. Using only half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Finely slice the spring onion on the diagonal.

  • 2. TO COOK THE HONEY AND GINGER TOFU:

    Using half the pack of honey and ginger tofu, remove the tofu from its marinade and reserve. Slice the tofu into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the tofu and cook for 2-3 mins on each side. Pour over the reserved marinade, season with salt and remove from the pan.

  • 3. TO COOK THE CHARRED EDAMAME AND PEANUT SOBA:

    Place a non-stick pan over a medium-high heat with a drizzle of oil. Add the edamame and cook for 4-5 mins stirring occasionally to create a char. Add the noodles, carrot, sliced red cabbage and half the spring onion to the pan. Cook for 1-2 mins. Add the peanut dressing and gently toss to combine.

  • TO SERVE:

    Using tongs place a bundle of peanut noodles and charred edamame into a bowl. Serve with half the honey and ginger tofu on the side. Sprinkle with white and black sesame seeds and remaining spring onion.

Ingredients In your box:
  • 1 pack of ginger and honey tofu
  • 1 pack of soba noodles
  • 1 pot of peanut dressing
  • 1 sachet of white and black sesame seeds
  • 1 pack of sliced red cabbage
  • 1 carrot
  • 1 pot of edamame
  • 1 spring onion

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