Ginger and honey tofu
Ready in around 20 mins
- Energy: 3558kj (850Kcal)
- Protein: 34g
- Carbohydrate: 178g
- Fat: 26g
- Contains: Soy, Gluten, Peanuts, Sesame,
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Before cooking:
BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
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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.
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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.
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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.
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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.
- 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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