Spicy Tofu & Mushroom Noodles

Published by

Jasmine

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We all need quick, healthy, tasty meals that we can rely on throughout the week and this is one of mine! It’s delicious, low-effort and provides a good amount of plant-based protein…

INGREDIENTS

Tofu and mushroom noodles:

Dried noodles (I used wholewheat)

Mixed mushrooms (I used a mix of chestnut, oyster and shiitake)

Smoked extra-firm tofu (plain tofu can be used but I’d make a soy sauce marinade and let it sit in that for a few hours before use)

Soy sauce

Sauce:

Red miso paste (you can use a different type of miso, if you don’t have / can’t find this, red just has a deeper flavour)

Peanut butter (I used smooth but crunchy also works since we’re blending this up)

Gochujang paste

Soy sauce

Brown rice syrup (maple or agave would also work)

Toppings:

Spring onions

Edamame beans

Red chilli

Toasted black sesame seeds (toast over a low heat in a frying pan for 5 minutes if you don’t have pre-toasted – light sesame seeds can also be used)

TIPS & NOTES

A lot of people think they don’t like tofu because they don’t know how to cook with it. It’s more of a flavour sponge than something that has much flavour in and of itself, so ideally you want to marinate it before use. When I’m not on my planning game, I just use smoked tofu because that has its own delicious flavour! The method I use for cooking it is very simple but it works well and it’s low-effort. I personally blended the sauce but if you don’t have a blender, you can use smooth peanut butter, a whisk and some elbow grease!

Spicy Tofu & Mushroom Noodles

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A quick and delicious weeknight plant-based meal

Blender recommended or advance prep needed


Ingredients

  • 80g of edamame beans (if using frozen, put them in boiling water at the start of preparing the meal and drain righr before use)
  • 200g of mixed mushrooms (slice the firm ones and tear apart the softer ones by hand)
  • 220g of firm smoked tofu (break it into pieces by hand)
  • 40g of peanut butter
  • 40g of miso paste
  • 40g of gochujang paste
  • 1 tsp of rice syrup
  • 1 tbsp of soy sauce + extra for cooking
  • 1 red chilli (sliced finely)
  • 1 spring onion (sliced at an angle)
  • 5g of toasted black sesame seeds
  • Salt and white pepper to taste


Directions

  1. Boil the kettle and add the water to a small lidded saucepan over a high heat – bring to the boil before reducing and cooking the noodles as per pack instructions before draining and rinsing under cold water
  2. In a frying pan over a medium-to-high heat, add a generous drizzle of sesame oil and add the tofu (so the pieces are not piled up on top of one another) and allow to fry for a few minutes without moving it until the underside is golden, before turning it so that both sides are done (this takes 5-7 minutes)
  3. In a wok, over a medium heat, add the mushrooms with a sprinkle of salt to draw out the moisture – after 5-10 minutes (once excess water has cooked off), add a drizzle of sesame oil and cook for a further 2-3 minutes until they’re golden
  4. Blend together the tbsp of soy sauce with 40g of water, the gochujang paste, miso paste, peanut butter and rice syrup (add a little extra water, if needed, to create a saucy consistency)
  5. Add the tofu, noodles and sauce to the mushrooms and toss together to stir fry for a couple of minutes
  6. Serve topped with the edamame beans, spring onions, chilli and toasted sesame seeds

Let me know if you try these noodles!

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