Cabbage and Noodle Stir Fry

with Miso Glazed Tofu

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Instructions

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1 Marinate tofu

Preheat the oven to 200°C/180°C fan. Slice the tofu into large bite-size pieces. In a bowl, combine the agave syrup, miso paste, salt and pepper with the measured water.

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2 Bake tofu

Arrange the tofu slices on a lined baking tray. Drizzle with the marinade and bake in the oven for 10-15 min.

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3 Prep vegetables

Meanwhile, slice or shred the white cabbage as finely as possible. Peel the carrots and shallots and slice them into matchsticks. Peel and grate the ginger. Peel and mince the garlic. Finely chop the chili (tip: remove the seeds if you like it milder).

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4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside. Finely slice the spring onion.

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5 Stir and fry

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the cabbage, carrot, and onion and fry for 3 min. Add the ginger, garlic and chili, and fry for 1-2 min further. Add the drained noodles, soy sauce, salt and pepper and for 2 min.

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6 Serve

Divide the stir-fry among bowls and top with the baked tofu slices. Garnish with the sliced spring onion.

Tips for fussy eaters

Go easy on the chilli.

Pro tip

Miso is a great condiment in vegan dishes as well as in fish and chicken dishes.

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 20 min

Cals 410 · Prot 23.8 · Carbs 62.7 · Fat 9.3

Ingredients

Number of people

Stir fry

White cabbage 200.00 Grams
Carrot 1.00 Pieces
Shallots 1.00 Pieces
Ginger 35.00 Grams
Garlic cloves 3.00 Pieces
Red chilli large 1.00 Pieces
Olive oil 2.00 Tbsp
Soy sauce 30.00 ML
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Tofu

Firm tofu 400.00 Grams
Agave syrup 20.00 Grams
Miso paste 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Water 10.00 ML

Noodles

Wheat noodles 150.00 Grams

To serve

Spring onion 30.00 Grams

Miso is a Japanese paste made from fermented soya beans. It's packed with umami and most commonly used in soups.

Cooking Time: 20 min

Cals 410 · Prot 23.8 · Carbs 62.7 · Fat 9.3

Instructions

photo

1 Marinate tofu

Preheat the oven to 200°C/180°C fan. Slice the tofu into large bite-size pieces. In a bowl, combine the agave syrup, miso paste, salt and pepper with the measured water.

photo

2 Bake tofu

Arrange the tofu slices on a lined baking tray. Drizzle with the marinade and bake in the oven for 10-15 min.

photo

3 Prep vegetables

Meanwhile, slice or shred the white cabbage as finely as possible. Peel the carrots and shallots and slice them into matchsticks. Peel and grate the ginger. Peel and mince the garlic. Finely chop the chili (tip: remove the seeds if you like it milder).

photo

4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside. Finely slice the spring onion.

photo

5 Stir and fry

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the cabbage, carrot, and onion and fry for 3 min. Add the ginger, garlic and chili, and fry for 1-2 min further. Add the drained noodles, soy sauce, salt and pepper and for 2 min.

photo

6 Serve

Divide the stir-fry among bowls and top with the baked tofu slices. Garnish with the sliced spring onion.

Tips for fussy eaters

Go easy on the chilli.

Pro tip

Miso is a great condiment in vegan dishes as well as in fish and chicken dishes.

Ingredients

Number of people

Stir fry

White cabbage 200.00 Grams
Carrot 1.00 Pieces
Shallots 1.00 Pieces
Ginger 35.00 Grams
Garlic cloves 3.00 Pieces
Red chilli large 1.00 Pieces
Olive oil 2.00 Tbsp
Soy sauce 30.00 ML
Salt 0.50 Tsp
Black pepper 0.25 Tsp

Tofu

Firm tofu 400.00 Grams
Agave syrup 20.00 Grams
Miso paste 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
Water 10.00 ML

Noodles

Wheat noodles 150.00 Grams

To serve

Spring onion 30.00 Grams
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