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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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 redchilli[es]in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
5
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
6
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
7
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
8
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