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Miso Mushroom, Tofu and Spinach Soba Noodles

By OcadoLife
“This healthy vegan Miso Mushroom, Tofu and Spinach Soba Noodles will convert any tofu sceptic – plus it’s high in protein,” says feel-good food champion and author of Real Healthy Melissa Hemsley. “The mushrooms and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 2 tbsp olive oil (or coconut oil)
  • 200g extra-firm tofu, patted dry and cut into 2 cm cubes
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 0.5 tbsp white miso (gluten free if required)
  • 150g shiitake mushrooms (or chestnut mushrooms), sliced
  • 1 large garlic clove, finely chopped
  • 240g baby spinach
  • 150g buckwheat soba noodles (check for gluten free)
  • 1 tsp white sesame seeds
  • 2 tbsp kimchi (optional)

Method

5 steps

  1. Step 1

    Heat 1 tbsp oil in a large frying pan. Add the tofu and fry over a medium heat for 3 mins on each side. Add the tamari and maple syrup, toss for 20 secs to coat, then tip the tofu out onto a plate.

  2. Step 2

    Pop the pan back on the heat and deglaze with a third of a mug of water, then pour this saucy mix back into the mug. Stir in the miso to make a thick, salty-sweet sauce. Adjust, if needed, using more hot water to thin or maple syrup to sweeten; set aside.

  3. Step 3

    Wipe the pan clean with kitchen towel, then add the remaining oil. Stir-fry the mushrooms for 5 mins; add the garlic and spinach, then stir-fry for 3 mins more.

  4. Step 4

    Meanwhile, cook the noodles as per pack instructions. Drain, then rinse with cold water to stop them sticking.

  5. Step 5

    Take the frying pan off the heat and toss in the noodles and sauce until combined. Divide between 2 bowls, top with the tofu and scatter over the sesame seeds. Serve with a heaped tbsp of kimchi on the side, if liked.