Ingredients
- 200g firm tofu
- 2tbsp soy or tamari sauce
- 2tsp caster sugar
- Juice and zest of 1 lime
- 2tsp veg stock granules/1 stock cube
- 1 tbsp miso paste
- 3cm ginger, peeled and grated
- 4-5 mushrooms, thinly sliced
- 3 spring onions, sliced
- 150g ribbon noodles
- Wrap tofu in a dry tea towel and weigh it down for 5-10 minutes, or longer if you have the time – this helps to get rid of excess moisture
- Cut tofu into 2cm squares
- Mix the soy/tamari sauce, sugar and lime zest and juice together, pour over the tofu and marinade for at least 8-10 minutes (again you can leave it longer)
- Make the stock by adding the granules/cube to 1 litre water and bring to boil (if you’ve no stock cubes just use boiled water)
- Add ginger, spring onions, mushrooms and noodles to the stock and simmer, uncovered, until the noodles are almost cooked
- Mix the miso with 1tbsp hot veg stock to make a liquid paste and then pour it into the rest of the stock
- Add the tofu and marinade and heat through for 2-3 minutes
- Serve garnished with coriander
