Crispy tofu noodles with miso & lime
This is a dish designed to work for you. We’ve provided a template but it’s easy to adapt. Try kale, cauliflower or sweet potato, or use unflavoured tofu or tempeh if you don’t like the heat of sriracha.
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- 1 head Essential Broccoli, cut into large florets
- 1½ tsp vegetable oil or sunflower oil
- 280g pack The Tofoo Co. Sriracha Tofu, cut into 1.5cm cubes
- 1 tbsp cornflour
- 10g peeled ginger, finely grated
- 1½ tbsp white miso paste
- 2 limes, juice of 1, 1 cut into wedges
- ½ tsp maple syrup
- 275g pack fresh rice noodles
- 2 tsp sesame seeds
- 2 Essential Salad Onions, finely sliced
Preheat the oven to 200°C, gas mark 6. On a large baking tray, toss the broccoli with 1 tsp oil and a pinch of salt; spread out on one ½ of the tray. In a bowl, coat the tofu in the remaining ½ tsp oil and corn our; lay out on the other ½ of the tray. Roast for 15-18 minutes, until golden and tender.
Meanwhile, in a medium bowl, whisk together the ginger, miso, lime juice, maple syrup and 1 ½ tbsp cold water. When the tofu is almost done, cook the noodles according to pack instructions, drain and then toss with ½ the dressing. Divide between plates add the tofu and broccoli, then drizzle over the remaining dressing. Scatter with the sesame seeds and salad onions before serving, with lime wedges on the side for squeezing.
Typical values per serving when made using specific products in recipe