Creamy umami noodles, with the crispy bite of tofu and the soft, nourishing juiciness of bok choi, make for a delicious and easy dinner or cold lunch. Bok choi is a small pak choi, so you can substitute baby spinach or pak choi if bok choi isn’t available.
Takes
Serves 2
Ingredients
200gwholewheat noodles(4 nests)
1can coconut milk
1tbspsesame oil
1thumb-sized piece of ginger
2clovesgarlic
1block firm tofu(approx. 200g)
250gmushrooms(we used oyster mushrooms)
2tbspmiso paste
1tbsptahini
2small heads of bok choi
1small bunch of scallions/spring onions
1tbspsesame seeds
Pinchof chilli flakes or chilli powder
Instructions
Prepare the ingredients:Boil the kettle.Finely chop the mushrooms into thin slices.Slice the tofu block into 4 large triangles (approx. 8 x 4 cm and 1 cm thick).
Cook the noodles:Fill a medium saucepan with boiling water, add a pinch of salt, and cook the noodles according to the package instructions.Cut the bok choi (or pak choi) into quarters and place them on top of the noodles to steam as they cook.Once the noodles are cooked, drain and set aside.
Cook the tofu and mushrooms:Heat 1 tbsp of sesame oil in a large flat pan over high heat.Once hot, add the tofu to one side of the pan and the mushrooms to the other.Cook the tofu until nicely browned on each side (approx. 2-3 minutes per side).Once cooked, remove the tofu from the pan and set aside.
Prepare the sauce:Peel and finely chop the garlic and ginger.In a bowl, mix the ginger, garlic, coconut milk, tahini, and miso paste until well combined.
Combine the tofu, mushrooms, and sauce:Add 4 tbsp of the sauce to the tofu and mushrooms in the pan.Allow it to cook down for about 2 minutes.Remove the tofu and set aside.
Finish the noodles:Add the cooked noodles to the pan with the mushrooms.Pour in the remaining sauce and mix it thoroughly.
Serve:Finely slice the scallions/spring onions.Divide the noodles between serving bowls and garnish with the tofu, steamed bok choi, scallions, sesame seeds, and a pinch of chilli flakes (optional).
Notes
Beat the Bloat:
As referenced in our Gut Health Course – use only the green part of the spring onions and omit the garlic if you’re looking to reduce FODMAPs.
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