
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
35 min
Cuisine
Japanese
An Asian-inspired noodle dish with a difference! You'll make deliciously succulent tofu balls by blending pan-fried mushrooms with tofu and garlic before roasting till golden in the oven. Serve on top of stir-fried vegetables and noodles with a drizzle of sticky soy-agave sauce. It's tofu time!
Prep Time
35 min
Cuisine
Japanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 478 kJ 114 kcal |
2163 kJ 517 kcal |
Fat of which saturates |
4.3 g 0.7 g |
19.4 g 3 g |
Carbohydrate of which sugars |
11.8 g 3.8 g |
53.4 g 17.3 g |
Fibre | 1.7 g | 7.7 g |
Protein | 6.9 g | 31.1 g |
Salt | 0.35 g | 1.59 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Roughly chop the chestnut mushrooms
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped mushrooms and garlic and cook for 3 min or until the mushrooms have started to soften
Meanwhile, drain the tofu and pat it dry
Chop the tofu roughly
Add the chopped tofu to a bowl with the softened mushroom, chilli flakes (Can't handle the heat? Go easy!) and a generous pinch of salt
Blitz with a stick blender until a rough paste forms – this is your tofu ball mix
Roll the tofu mix into 10 [20] balls (clean hands is the best way!)
Add the tofu balls to a greased baking tray
Brush each tofu ball with vegetable oil and put the tray in the oven for 25 min or until lightly golden and crisp
Meanwhile, boil a kettle
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips
Top, tail, peel and grate the carrot[s]
Trim, then slice the spring onions finely
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Add the wholewheat noodles to a pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and return them to the pot until serving
Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium-low heat
Once hot, add the soy sauce and agave nectar with 50ml [100ml] cold water and cook for 3 min or until the mix thickens slightly
Once thickened, transfer to a small bowl – this is your sticky soy sauce
Return the pan to a high heat with a drizzle of vegetable oil
Once hot, add the chopped spring greens and cook for 2 min
Add the noodles, grated carrots, sesame oil and the juice of the lime[s]
Tip: roll the lime[s] on a hard surface to release more juice!
Season with a generous pinch of salt and give everything a good mix up – these are your vegetable noodles
Serve the tofu balls over the vegetable noodles and drizzle over the sticky soy sauce
Garnish with the sesame seeds, chopped spring onions and chilli (Can't handle the heat? Go easy!)
Enjoy!