Ingredients:
For the broth
1 tbsp sesame oil
1 knob of ginger
5 garlic cloves
1 bunch spring onions
1 tsp turmeric
1tsp thai red curry paste (optional but recommended)
1 tbsp soy sauce (or tamari gluten-free)
1 tsp miso paste
1 tbsp mayver’s dark roasted smooth peanut butter
1 tbsp hulled tahini
1-1.5l vegetable stock
200ml (1/2 tin) coconut cream
1 lime
Salt
Pepper
For the Tofu
Large block firm tofu
100g cornflour
2 tbsp sesame oil
Optional glaze: 1 tbsp each garlic + ginger powder, 1 tbsp soy sauce, 1 tsp each miso + peanut butter, 1-2 tbsp water.
To serve
4 servings of ramen/rice noodles
Broccoli
Pak Choi
Sesame seeds
Spring onion greens
Chilli oil (optional)
Fresh coriander
Lime
Method
1. Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.
2. Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk
3. Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.
4. To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen.
5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.
6. Cook the noodles + veg, slice spring onion & toast sesame seeds.
7. Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!
