Directions
- 1Crumble the tofu or mash it with a fork in a shallow bowl, add the soy sauce, and mix well.
- 2Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together, adding water gradually as needed to make a whiskable consistency.
- 3Add the noodles to a large pot and fully cover with boiled water, leave to stand for 5 minutes or until soft as per pack instructions, then drain and rinse well in cold water.
- 4Add the drained noodles, cucumber, spring onions, coriander, and tofu to a large bowl and mix well.
- 5Pour the prepared sauce over the ingredients in the large bowl and mix thoroughly.
- 6Serve in bowls topped with a big drizzle of crispy chilli oil.
Ingredients
- 220 g firm or extra firm tofu
- 1 tbsp dark soy sauce
- 4 tbsp tahini
- 2 tbsp miso
- 0.5 tbsp dark soy
- 0.5 tbsp sesame oil
- 1 large garlic clove, minced
- 1 tsp minced ginger
- 3 tbsp water
- 2 portions noodles
- 0.5 cucumber, sliced into half moons
- 2 spring onions, finely sliced
- 0.5 30g bag coriander, finely chopped
- crispy chilli oil
Equipment
potforkbowlwhisklarge bowl
Tips
- The sauce tastes quite strong on its own but once it’s mixed with everything it’s fine so don’t worry.
- The recipe should be made on repeat for the rest of the summer.
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