Tofu with Sesame and Miso Soba Noodles

Tofu with Sesame and Miso Soba Noodles  A simple Japanese inspired noodle bowl - with that unique sweet, sour  and umami profile
Servings: 2 yield(s)
Ingredients
    Dressing
  • .5 tbsp Maple Syrup
  • 1.5 tbsp (30ml) Mirin
  • 2 tbsp (40ml) Soy Sauce (OR Tamari)
  • 3 tsp Rice Wine Vinegar
  • 0.5 a Lime - juiced
  • 1 tsp white Miso Paste
  • 0.5 tsp Sesame Oil
  • 0.5 tbsp Tahini
    • ~
  • 2 tbsp low-flavour Oil
  • 300 g Firm Tofu - pressed and cut into 2cm cubes
  • 90 g Soba Noodles
  • 1 medium Zucchini - sliced into rounds
  • 60 g Enoki mushrooms - trimmed and separated
  • 1 tbsp Sesame Seeds - toasted
  • 0.25 cup Coriander leaves
  • 0.25 tsp dried Chilli Flakes (Optional)
Instructions
  1. Combine the maple syrup, mirin, soy sauce and vinegar in a small saucepan and simmer for 5 minutes, set aside to cool slightly.
  2. Heat the oil in a frying pan, over a medium heat, and sauté the tofu, tossing, until golden all over – set aside.
  3. Bring a large saucepan of water to the boil and add the noodles. Once the water returns to the boil, add the zucchini and cook the mixture according to the noodle packet directions – about 4 minutes.
  4. Meanwhile, add the lime juice, miso paste, sesame oil and tahini to the dressing and whisk together.
  5. Divide the cooked noodles into serving bowls.
  6. Top with the tofu and scatter over the mushrooms, sesame seeds, coriander leaves (and chilli flakes) – pour the dressing over.