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:
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.
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.
- 1 pack of miso and chilli tofu
- 2 packs udon noodles
- 1 pot of kinpira sauce
- 1 pot of pickled ginger mayo
- 1 pot of edamame
- 1 bag of sliced green cabbage
- 2 carrots
- 3 spring onions