• 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
  1. 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
  2. Cut tofu into 2cm squares
  3. 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)
  4. 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)
  5. Add ginger, spring onions, mushrooms and noodles to the stock and simmer, uncovered, until the noodles are almost cooked
  6. Mix the miso with 1tbsp hot veg stock to make a liquid paste and then pour it into the rest of the stock
  7. Add the tofu and marinade and heat through for 2-3 minutes
  8. Serve garnished with coriander