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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 2 people
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. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Finely slice the spring onions on the diagonal.

  • 2. TO COOK THE HONEY AND GINGER TOFU:

    Remove the honey and ginger 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 bowls. Serve with 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
  • 2 spring onions

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