Big Miso-Ginger Crispy Tofu with Udon Noodles, Cucumber & Mushrooms
Big Miso-Ginger Crispy Tofu with Udon Noodles, Cucumber & Mushrooms brings Japanese flavour to a plate that delivers 54g of protein for 963 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 245g tofu
- 305g udon noodles
- 80g cucumber
- 80g mushrooms
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 70g avocado
- 5g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the cucumber and mushrooms, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the cucumber and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: udon noodles first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the sesame seeds.
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7
Bulking upgrade: add the avocado, sesame oil for extra energy-dense calories.
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