Directions
- 1Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.
- 2Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk
- 3Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.
- 4To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen.
- 5Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.
- 6Cook the noodles + veg, slice spring onion & toast sesame seeds.
- 7Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!
Ingredients
- 1 tbsp sesame oil
- 1 knob ginger
- 5 garlic cloves
- 1 bunch spring onions
- 1 tsp chilli oil / red chilli
- 1 tsp turmeric
- 1 tbsp soy sauce
- 1 tsp miso paste
- 1 tsp peanut butter
- 1 tsp tahini
- 1 l vegetable stock (with 1 stock cube)
- 200 ml coconut milk
- 1 lime
- 1 tbsp sugar
- 0 salt
- 0 pepper
- 1 large block firm tofu
- 100 g cornflour
- 2 tbsp sesame oil
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tbsp soy sauce
- 1 tsp miso
- 1 tsp peanut butter
- 1 tbsp water
- 4 servings rice noodles
- 0 broccoli
- 0 pak choi
- 0 toasted sesame seeds
- 0 spring onion greens
- 0 chilli oil
- 0 fresh coriander
- 1 lime
Equipment
knifefrying panpotbowlladlemeasuring spoonsmeasuring cupstongschopsticks
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