Miso Glazed Tofu And Noodle Salad Recipe By Tasty

BAKED MISO GLAZED TOFU WITH STIR FRIED VEGGIES & NOODLES

Baked Miso Glazed Tofu with Stir Fried Veggies & Noodles image

Miso glazed tofu baked until perfectly crispy served with stir fried veggies and noodles. A super tasty vegetarian dinner.

Provided by Michelle Alston

Categories Main

Time 1h15m

Number Of Ingredients 19

Ingredients

FOR THE BAKED MISO GLAZED TOFU
1 block ((250g) extra firm tofu, drained and cut into even cubes)
3 tbs grapeseed oil
1 very fat clove of garlic (finely chopped)
1 tbs ginger (finely chopped)
1 level tbs red miso paste
1 tbs toasted sesame oil
1 tbs honey
1/2 tbs lemon juice
FOR THE STIR FRY VEGGIES & NOODLES
150 g buckwheat noodles (I used organic buckwheat noodles with quinoa)
1/2 tbs grapeseed oil
125 g Shiitake mushrooms (wiped clean and sliced)
50 g Ploppini mushrooms or chestnut mushrooms (wiped clean and left whole)
3 large scallions (spring onions) ( sliced diagonally)
100 g kale (chopped with any woody stems removed)
150 g purple sprouting broccoli
1/2 a red chilli finely sliced (seeds removed)
1 tbs sesame seeds (toasted (optional))

Steps:

Pre heat the oven to 180C/392F degrees.
Start by preparing the tofu. Lay a double layer of kitchen paper on a baking tray, spread the cubed tofu evenly on the baking tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
Make the marinade, add the oils, miso paste, honey, garlic, ginger and lemon juice to a large mixing bowl, big enough to contain the tofu, I used a pie dish. Whisk all the ingredients together.
Remove the tofu from the trays then add to the miso mixture to marinate for 15 minutes, turning the tofu half way through. Prep your veg while the tofu is marinating.
Line a baking tray with parchment paper and place the tofu on the baking tray, keep the leftover marinade, bake in the oven for 20 minutes, turning the cubes over half way through cooking, I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour.
While the tofu is baking, cook the noodles according to the packet.
Heat 1/2 tbs of oil in a large wok, add the spring onions, and cook for a minute, then add the mushrooms, cook for 3 minutes. Now add the chilli, cook for one minute then add the kale and sprouting broccoli and 2 tbs of the remaining marinade. Cook for 3 minutes.
Serve the tofu on a bed of noodles and stir fry veggies, topped with some toasted sesame seeds and a drizzle of the remaining marinade.

Nutrition Facts : Calories 454 kcal, Carbohydrate 46.5 g, Protein 17.3 g, Fat 24.2 g, SaturatedFat 3.2 g, Sodium 334 mg, Fiber 7.6 g, Sugar 9.2 g, ServingSize 1 serving

MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY

Miso-Glazed Tofu And Noodle Salad Recipe by Tasty image

Here's what you need: extra firm tofu, miso paste, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, vermicelli rice noodle, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, sesame seed, red pepper, baby cucumbers, green onions, large carrot, avocado

Provided by SpongeTowels

Categories Lunch

Yield 4 SERVINGS

Number Of Ingredients 23

Ingredients

1 cup extra firm tofu, cut into 1 (2.54 cm)
2 tablespoons miso paste
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
1 cup vermicelli rice noodle, cooked, cooled, and rinsed
3 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
2 tablespoons sesame seed
1 red pepper, julienned
2 baby cucumbers, peeled and sliced
4 green onions, finely sliced
1 large carrot, julienned
1 avocado, thinly sliced

Steps:

Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
Enjoy!

Nutrition Facts : Calories 516 calories, Carbohydrate 52 grams, Fat 31 grams, Fiber 8 grams, Protein 12 grams, Sugar 12 grams

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