Ginger and honey tofu

Name: Ginger and honey tofu
Cook time: 20 min
Yield: 1

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:

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.