MISO BAKED TOFU & COCONUT NOODLE BROTH
Ingredients:
For the baked tofu -
• 1 x block firm tofu
• 1 tablespoon sesame oil
• 2 tablespoons The Coconut Co Coconut Aminos All-Purpose Sauce
• 1 tablespoon The Coconut Co Coconut Nectar
• 1 tablespoon smooth peanut butter
• 1 tablespoon miso paste
• ½ teaspoon crushed ginger
• Juice of 2 limes
• 1 tablespoon Sriracha sauce (optional)
For the noodle broth -
• 1 tablespoon The Coconut Co Coconut Oil
• 100g chestnut mushrooms, sliced
• 2 cloves garlic, crushed
• 1 teaspoon crushed ginger
• 2 tablespoons miso paste
• 3 tablespoons The Coconut Co Coconut Aminos All-Purpose Sauce
• 2 tablespoons The Coconut Co Coconut Milk Powder
• 500ml vegetable stock
• Pinch of chilli flakes (optional)
• 100g stir-fry mixed stir fry vegetables (including beansprouts)
• 2 x portions rice noodles, cooked
• Sesame seeds and spring onions, to garnish
Get making!
1. First make the baked tofu: Cut the tofu into bite-sized cubes then set aside. Whisk together all of the other ingredients in a bowl then tip the tofu in and mix well to coat everything. Tip out onto a lined baking tray in a single layer and bake for 15-20 minutes until golden.
2. Meanwhile, heat the coconut oil in a pan and add the mushrooms. Fry for 5 minutes then add the garlic and ginger and continue cooking for a few minutes.
3. Add in the miso paste, coconut aminos, coconut milk powder, vegetable stock, chilli flakes and vegetables and simmer for 5-10 minutes.
4. Finally stir in the noodles, divide between two bowls and top with the baked tofu, spring onions and sesame seeds. Enjoy straight away!