Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Peanut Miso Udon Noodles with Crispy Tofu
By: Eliza
Ingredients
- 1 packet Hakubaku organic udon noodles
- 1 block firm tofu, grated
- 3 tablespoons hoisin
- 1 tablespoon olive oil
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 3-inch ginger, grated
- 3 green onions, whites and greens separated
- 2 tablespoons peanut butter
- 2 tablespoons white miso paste
- 2 tablespoons tamari
- 1 tablespoon chilli oil
- 2 cups vegan chicken or veggie broth
- 1 can coconut milk
- 1/2 lime, juiced
- 1/2 cup edamame beans, shelled
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
Method
- Preheat your oven to 180°C and line a baking tray with parchment paper. Gently press excess moisture from the tofu using paper towel, then grate it to create a crumble-like texture.
- Transfer the shredded tofu to the tray. Drizzle with hoisin, olive oil, tamari, and sesame oil. Toss directly on the tray until evenly coated, then spread it out into an even layer. Roast for about 25 minutes, stirring halfway through.
- Warm a splash of neutral oil in a pot over medium-low heat. Add minced garlic, grated ginger, and the white parts of the green onions. Cook gently for 1–2 minutes, stirring until aromatic.
- Spoon in the peanut butter, miso paste, tamari, and chili oil. Stir to form a thick paste, allowing the heat to lightly toast the mixture. Pour in the broth and coconut milk, whisking to create a smooth base. Bring to a gentle simmer.
- Cook the udon noodles according to the directions on the packet and add to the broth.
- Lower the heat and stir in a squeeze of fresh lime juice. Add shelled edamame to the broth in the final minute of cooking to warm through. Ladle into bowls and top generously with the crispy tofu, sliced green onion tops, sesame seeds, and an extra drizzle of chili oil.
