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Creamy Coconut Noodles with Umami Shredded Tofu Mince

dinnervegan
Source: https://www.tiktok.com/t/ZP8rRV1Bp/

Ingredients

You have 2 of 20
produce
  • ○1 tbspcoriander stalks(chopped)
  • ○1lime juice
  • ○Pak choi
  • ○1 inchginger(minced)
  • ○fresh coriander(fresh)
  • ○extra fresh lime(fresh)
  • ○4spring onions(chopped)
  • ○6dried shittake mushrooms(dried)
  • ✓2 clovesgarlic(minced)
protein
  • ○200 gextra firm tofu
grain
  • ○200 gdry noodles(cooked to package instructions)
pantry staple
  • ○chilli oil
  • ○1.5 tbspwhite miso paste
  • ○1 tbsplight soy sauce
  • ○1vegan chicken stock cube
  • ○1 tbspdark soy sauce
  • ○1 tbspsesame oil
  • ○1.5 tspagave
  • ○1 tbspsesame oil
other
  • ✓400-600 mlwater
  • ✓1/2 tincoconut milk

Instructions

  1. Preheat oven or airfryer to 180c.
  2. Start by prepping your tofu, grate on the thick setting of a grater and place on a baking sheet with the remaining ingredients.
  3. Bake or airfry for 12-18 mins (longer if you’re using an oven, shorter if you’re airfrying), turning regularly as this will catch quickly.
  4. Heat the sesame oil in a small saucepan on medium heat before adding the spring onions, coriander stalks, garlic, and ginger and frying off for 5 minutes.
  5. Add the remaining ingredients to the pan (aside from the lime) along with however much water you like, reduce to low heat and leave to simmer for 10 minutes.
  6. Once this has finished simmering, add the lime juice.
  7. Split the broth between two bowls, add your noodles, veggies of choice, and garnish with the crispy tofu.