Miso-Ginger Crispy Tofu with Udon Noodles, Pak Choi & Edamame
Big flavour, sensible numbers. This Japanese plate pairs crispy tofu with udon noodles for 47g protein and roughly 660 kcal.
Ingredients
- 180g tofu
- 180g udon noodles
- 80g pak choi
- 80g edamame beans
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the pak choi and edamame, 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 pak choi and edamame 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.
Tap ingredients and steps to tick them off as you cook.