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!