MISO TOFU STIR FRY

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Servings: 4

Ingredients

MISO TOFU:
300g extra firm tofu
3 Tbsp sesame oil
1 clove of garlic, finely chopped
1 Tbsp ginger, finely chopped
1 Tbsp miso paste
2 Tbsp NOMU Extra Virgin Olive Oil
1 Tbsp honey
1 tsp lemon juice

STIR FRY:
150 g noodles of choice (buckwheat, soba, udon)
1 tsp NOMU Extra Virgin Olive Oil
125 g Shiitake mushrooms, cleaned and sliced
1 red pepper, thinly sliced
3 large spring onions, thinly sliced
2 Zucchinis, thinly sliced
1 Tbsp NOMU Chilli Flakes 
1 Tbsp sesame seeds toasted for dressing

Directions

Preheat your oven to 180C and line a tray with baking paper.
Make the marinade for the tofu by combining all the marinade ingredients together in a bowl big enough to hold the tofu.  Whisk all the ingredients together. Prep your tofu by slicing the tofu up into even cubes. Place the cubed tofu into the marinade for 20 minutes. Whilst the tofu is marinating you can prep your vegetables.
Prep your veggies by washing and slicing up your mushrooms, pepper, spring onions, and zucchinis.After 20 minutes, drain the tofu and place your tofu on the lined tray to bake in the oven for 30 minutes, turning halfway through (keep the leftover marinade). The tofu is done when the edges are crispy and the cubes are a golden brown colour.

While the tofu is cooking, cook the noodles (follow directions on the back of the pack). Heat some Olive Oil in a large wok and fry off all your veggies for around 5 minutes until soft, remembering to add the chilli at the end. Add half of the remaining marinade to this mixture.
Serve the crispy tofu on a bed of noodles and stir-fried veggies. Top with some toasted sesame seeds and a drizzle of any remaining marinade.

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