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the food company 1111

Soba Noodles & Tofu Poke Bowl with Miso Sweet Chilli Dressing

INGREDIENTS

1x Large Block Extra Firm Tofu, Diced 

100ml TTC Sweet Chilli Sauce

20 Mls Oil

 100g Baby Corn 

600 G Soba Noodles 

2 Small Cucumbers, Very Thinly Sliced

1 Carrot Peeled Thinly into Strips

100g Baby Corn 

100 G Edamame Beans, Shelled 

1 Shallot Finely Sliced 

3 Tablespoons Miso Paste

100 Mls TFC Sweet Chilli Sauce 

1 Tablespoon Peanut or Sesame Oil

METHOD

  1. Drain the tofu and squeeze out some of the water by pressing on the block. Cut the tofu into 1-inch cubes and place in a medium bowl. Drizzle with Sweet Chilli Sauce, and a few grinds of black pepper. Toss to coat. Let stand for 5 to 10 minutes.
  2. In a large fry pan, over medium heat, sauté tofu till caramelised.  Sauté baby corn. Meanwhile, bring a medium pot of water to a boil for the noodles. Cook the noodles. Strain and rinse. 
  3. Mix together in separate bowl miso paste, Sweet Chilli and sesame oil, season to liking set dressing aside.
  4. To serve, divide the noodles among 2 bowls and then with the tofu. Garnish with corn, edamame, carrots, cucumber and shallot. Drizzle with dressing