Soba noodles with miso-marinated tofu and vegetables

Step 1/6

• 1 head broccoli
• 1 red chili pepper
• 1 clove garlic
• 2 bok choy

• cutting board
• knife

Cut broccoli into small florets. Finely chop chili pepper. Peel and finely chop garlic. Cut off the green leaves from bok choy and quarter the stalks. Set everything aside.

Step 2/6

• 150 g smoked tofu
• 1 tbsp miso paste
• 2 tbsp toasted sesame oil

• 2 large bowls

Cube tofu and add to a bowl. Mix miso paste with chopped chili, garlic, and sesame oil in another bowl. Transfer tofu to the miso-marinade, mix well, and set aside.

Step 3/6

• 2 tbsp tahini
• 1 tbsp rice syrup
• 2 tbsp mirin
• 1 lemon
• ½ tsp Dijon mustard
• 2 tsp Sriracha
• 4 tbsp soy sauce

• citrus press
• large bowl
• whisk

Add tahini, rice syrup, mirin, lemon juice, Dijon mustard, Sriracha, and soy sauce to a bowl and whisk until combined.

Step 4/6

• 4 tbsp edamame beans
• 35 g cashews
• 5 g mint
• vegetable oil for frying

• wok
• cooking spoon

Heat some vegetable oil in a wok and fry broccoli florets for approx. 5 min. Add bok choy stalks and fry for approx. 3 min. more. Add edamame beans, cashews, and marinated tofu and fry for approx. 3 min. further. Finally, add bok choy leaves, mint, and tahini sauce, and stir to mix well.

Step 5/6

• 200 g soba noodles

• pot
• colander

Bring water to a boil in a pot. Cook soba noodles for approx. 3 min. and drain.

Step 6/6

• salt
• pepper
• sesame seeds for serving

Add soba noodles to the wok and toss gently to coat with the sauce. Season with salt and pepper, and top with sesame seeds. Enjoy!

Enjoy your meal!