Miso Mushroom, Tofu and Spinach Soba Noodles
Ingredients
2 tbsp olive oil (or coconut oil)
200g extra-firm tofu, patted dry and cut into 2 cm cubes
1 tbsp tamari
1 tbsp maple syrup
0.5 tbsp white miso (gluten free if required)
150g shiitake mushrooms (or chestnut mushrooms), sliced
1 large garlic clove, finely chopped
240g baby spinach
150g buckwheat soba noodles (check for gluten free)
1 tsp white sesame seeds
2 tbsp kimchi (optional)
2 servings
Calories~625 kcal
Protein~30 g
Carbs~73 g
Fat~25 g
Fiber~10 g
Sugar~8 g
Total recipe
Calories~1,250 kcal
Protein~60 g
Carbs~145 g
Fat~50 g
Fiber~20 g
Sugar~15 g
Method
Step 1
Heat 1 tbsp oil in a large frying pan. Add the tofu and fry over a medium heat for 3 mins on each side. Add the tamari and maple syrup, toss for 20 secs to coat, then tip the tofu out onto a plate.
Step 2
Pop the pan back on the heat and deglaze with a third of a mug of water, then pour this saucy mix back into the mug. Stir in the miso to make a thick, salty-sweet sauce. Adjust, if needed, using more hot water to thin or maple syrup to sweeten; set aside.
Step 3
Wipe the pan clean with kitchen towel, then add the remaining oil. Stir-fry the mushrooms for 5 mins; add the garlic and spinach, then stir-fry for 3 mins more.
Step 4
Meanwhile, cook the noodles as per pack instructions. Drain, then rinse with cold water to stop them sticking.
Step 5
Take the frying pan off the heat and toss in the noodles and sauce until combined. Divide between 2 bowls, top with the tofu and scatter over the sesame seeds. Serve with a heaped tbsp of kimchi on the side, if liked.
