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Miso and chilli tofu

with kinpira vegetables and udon noodles

Ready in around 25 mins

RECIPE FACT:
Miso has a history dating back over 1,000 years in Japan, with its earliest documented use dating to the 8th century during the Nara period (710-794).
Nutritional Info:
  • Energy: 3037kj (726Kcal)
  • Protein: 37g
  • Carbohydrate: 90g
  • Fat: 27g
  • Contains: Soy, Sesame, Gluten, Wheat, Peanuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE NOODLES:

    Place udon noodles in a bowl, pour over boiling water from the kettle until just covered then leave to sit for 3-4 mins. Gently stir with a fork to separate, then drain.

  • 2. TO PREPARE THE VEGETABLES AND TOFU:

    Peel the carrots and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Place the cornflour into a bowl and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Cut into 2 cm cubes then add to the bowl with the cornflour and toss to coat well.

  • 3. TO COOK THE KINPIRA VEGETABLES AND UDON NOODLES:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame and cook for 2-3 mins stirring occasionally to create a char. Add the kinpira sauce and udon noodles, then cook for 2-3 mins or until the sauce has reduced. Season with salt, remove from the pan and cover to keep warm. Add the carrot and sliced red and green cabbage just before serving and toss to combine.

  • 4. TO COOK THE TOFU:

    Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in the miso and chilli glaze, toss to coat the tofu and cook for 30-60 secs. Add the peanut crumb, stir to coat the tofu, and cook for 30 secs.

  • TO SERVE:

    Spoon the kinpira vegetables and udon noodles into bowls. Top with miso and chilli tofu and sprinkle with any remaining peanut crumb from the pan.

Ingredients In your box:
  • 2 packs of tofu
  • 2 packs of udon noodles
  • 1 pot of miso and chilli glaze
  • 1 pot of kinpira sauce
  • 1 sachet of peanut crumb
  • 1 sachet of cornflour
  • 1 pot of edamame
  • 2 carrots
  • 1 bag of sliced red and green cabbage

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