Directions
- 1Crumble tofu onto a baking tray, add msg & tamari, mix, and bake at 200°C for 25-30 minutes until golden and crispy.
- 2Add the baked tofu to a bowl with doubanjiang and mix.
- 3Divide sauce ingredients (miso, sesame paste, tamari, plant-based cream, minced garlic) evenly between 4 large pots.
- 4Add a nest of noodles to each pot.
- 5Top with pak choi, carrots, chilli, spring onion and tofu.
- 6Seal each pot and store in the fridge for up to a week.
- 7When ready to eat, pour boiling water over ingredients, cover, and let steam for 5-10 minutes until noodles are soft. Stir and enjoy!
Ingredients
- 4 nests vermicelli/glass noodles
- 1 large, grated carrot
- 4 large, sliced spring onions
- 1 head, sliced pak choi
- 1 sliced red chilli
- 300 g extra firm tofu
- 1 tbsp tamari (or light soy sauce)
- 0.5 tsp msg
- 1 tbsp doubanjiang (broad bean paste)
- 2 tbsp miso
- 4 tbsp Chinese sesame paste (tahini)
- 4 tbsp tamari (or light soy sauce)
- 4 tbsp plant based cream
- 2 minced garlic cloves
Equipment
baking traybowlspoonknifelarge pots
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