Seared miso and chilli tofu
Ready in around 20 mins
- Energy: 3959kj (946Kcal)
- Protein: 50g
- Carbohydrate: 100g
- Fat: 58g
- Contains: Soy, Gluten, Sesame, Egg
BOIL THE KETTLE.
1. TO PREPARE THE VEGETABLES:
Using 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 KINPARA 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 3-4 mins stirring occasionally to create a char. Add the carrot, sliced green cabbage, and half the spring onion to the pan. Using half the pack of udon noodles add to the pan and pour in the kinpira sauce. Cook for 2-3 mins until sauce is reduced and sticky. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE MISO AND CHILLI TOFU:
Remove miso and chilli tofu from its packet reserving the sauce and slice into 1 cm slices. Wipe out the pan, drizzle with oil and place back over a medium-high heat. Once hot add the tofu slices and cook for 3-4 mins on each side until browned. Pour in the reserved sauce and cook for 30-60 secs until reduced.
Spoon kinpira vegetables and udon noodles into a bowl. Top with seared miso and chilli tofu and dollop with pickled ginger mayo. Sprinkle with remaining spring onion.
- 1 pack of miso and chilli tofu
- 1 pack udon noodles
- 1 pot of kinpira sauce
- 1 pot of pickled ginger mayo
- 1 pot of edamame
- 1 bag of sliced green cabbage
- 1 carrot
- 1 spring onion