Seared miso and chilli tofu

Name: Seared miso and chilli tofu
Cook time: 20 min
Yield: 4

with kinpira vegetables and udon noodles

Ready in around 20 mins

RECIPE FACT:

The term “kinpira” is a Japanese term for sauté and is used to cook root vegetables such as carrots.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking

BOIL THE KETTLE.
1. TO PREPARE THE VEGETABLES:

Peel the carrots 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 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. Open the udon noodles and add to the pan with the kinpira sauce and 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.
TO SERVE:

Spoon kinpira vegetables and udon into bowls. Top with seared miso and chilli tofu and dollop with pickled ginger mayo. Sprinkle with remaining spring onion.