Peanut Miso Udon Noodles

Ainekset

For the crispy tofu:

1 block extra-firm tofu, grated

2-3 tablespoons hoisin

1 tablespoon olive oil

1 tablespoon tamari

1 teaspoon sesame oil

For the udon noodles:

2 servings pre-cooked udon noodles

5 garlic cloves, grated

3-inch ginger, grated

3 scallion stalks, white and green separated

2 heaping tablespoons peanut butter

2 tablespoons white miso paste

2 tablespoons tamari

1 tablespoon chili oil

2 cups vegan chicken or veggie broth

1 can full-fat coconut milk (sub light for thinner broth)

1 teaspoon black vinegar (optional)

1/2 lime, juiced (or a full lime if you’re crazy for citrus like us)

Ohjeet

Prep the tofu: Preheat the oven to 425 degrees. Line a baking tray with parchment paper. Pat the tofu dry with paper towels and use a box grater to shred it.

Season and bake: Add it to the tray with hoisin, olive oil, tamari, and sesame oil. Mix and spread in an even layer. Bake for 25 mins, giving it a mix halfway.

Sauté the aromatics: To a pot or pan add some neutral oil. On medium low heat, add the garlic, ginger, and scallion whites. Cook for 1-2 minutes until fragrant.

Build the broth: Add the peanut butter, miso paste, tamari, and chili oil. Add the broth and coconut milk and whisk until smooth. Bring the mixture to a simmer.

Add the noodles: Add black vinegar (if using) and udon noodles and simmer until they soften and separate. Note: if using dried udon noodles, cook them separately and add to the broth.

Season and serve: Lower the heat and add lime juice. Serve with crispy tofu, the rest of the scallions, sesame seeds, and extra chili oil.