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Chili Miso Noodle and Veg Bowl
2019-04-25
https://www.metro.ca/userfiles/image/recipes/bol-nouilles-sauce-miso-chili-legumes-11032.jpg
PT15M
PT33M
PT48M
Preheat oven to 400°F.Drain tofu and pat try with paper towels. Cut into ½-inch cubes. Toss tofu cubes in a large bowl with cornstarch and salt. Place onto a large baking sheet. Bake, turning once, until golden brown, about 20 minutes.Meanwhile, heat olive oil in a large frying pan over medium heat. Add broccoli and mushrooms. Cook, stirring often, until vegetables are tender, about 5-8 minutes. Tip vegetables into a large bowl.Bring a large pot of salted water to a boil. Cook soba noodles for 4-5 minutes. Drain and rinse under cold water. Add to bowl with vegetables. Add sliced green onions, chopped mint, chopped cilantro and peeled carrot. Toss in crispy tofu.Make dressing by whisking together 2 tbsp Okazu Spicy Chili Miso, 2 tbsp mirin, 2 tbsp rice vinegar and 1 tbsp honey. Drizzle over dressing and mix well to combine. Salad can be made in advance and kept in the refrigerator until ready to serve.
4-6
Metro
0
0
0
0
1 (400g) block extra firm tofu
2 c. à thé (10 ml) cornstarch
1/2 c. à thé (2.5 ml) salt
2 c. à thé (10 ml) olive oil
1 pkg cremini mushroom thinly sliced
1 broccoli crown, cut into small florets
1 (250g) pkg soba noodles (or rice noodles)
3 green onions thinly sliced
1 bunch mint roughly chopped
1 bunch cilantro roughly chopped
1 large carrot peeled and finely grated
For the dressing
2 tablespoon (30 ml) okazu spicy chili miso
2 tablespoon (30 ml) mirin or soy sauce
2 tablespoon (30 ml) rice vinegar
1 tablespoon (15 ml) honey
Chili Miso Noodle and Veg Bowl
4-6
Main course and soup
0:15
Preparation
0:33
COOKING
0:48
TOTAL TIME
Ingredients
-
1
(400g) block extra firm tofu
-
2 c. à thé
(10 ml)cornstarch
-
1/2 c. à thé
(2.5 ml)salt
-
2 c. à thé
(10 ml)olive oil
-
1
pkg cremini mushroom thinly sliced
-
1
broccoli crown, cut into small florets
-
1
(250g) pkg soba noodles (or rice noodles)
-
3
green onions thinly sliced
-
1
bunch mint roughly chopped
-
1
bunch cilantro roughly chopped
-
1
large carrot peeled and finely grated
-
For the dressing
-
2 tablespoon
(30 ml)okazu spicy chili miso
-
2 tablespoon
(30 ml)mirin or soy sauce
-
2 tablespoon
(30 ml)rice vinegar
-
1 tablespoon
(15 ml)honey
Preparation
Preheat oven to 400°F.
Drain tofu and pat try with paper towels. Cut into ½-inch cubes. Toss tofu cubes in a large bowl with cornstarch and salt. Place onto a large baking sheet. Bake, turning once, until golden brown, about 20 minutes.
Meanwhile, heat olive oil in a large frying pan over medium heat. Add broccoli and mushrooms. Cook, stirring often, until vegetables are tender, about 5-8 minutes. Tip vegetables into a large bowl.
Bring a large pot of salted water to a boil. Cook soba noodles for 4-5 minutes. Drain and rinse under cold water. Add to bowl with vegetables. Add sliced green onions, chopped mint, chopped cilantro and peeled carrot. Toss in crispy tofu.
Make dressing by whisking together 2 tbsp Okazu Spicy Chili Miso, 2 tbsp mirin, 2 tbsp rice vinegar and 1 tbsp honey. Drizzle over dressing and mix well to combine. Salad can be made in advance and kept in the refrigerator until ready to serve.
Source :
Metro
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