Crisp golden tofu and savoury shiitake mushrooms in a glossy miso, ginger and garlic glaze, served over rice noodles with pak choi.
Sticky Miso-Glazed Shiitake Mushrooms & Crispy Tofu Noodle Bowls
Description
Crisp golden tofu and savoury shiitake mushrooms in a glossy miso, ginger and garlic glaze, served over rice noodles with pak choi.
Ingredients
For the Crispy Tofu
For the Shiitake Mushrooms
For the Miso Glaze
For the Noodles and Greens
To Finish
Instructions
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Tear pressed tofu into irregular pieces and coat with cornflour and seasoning.
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Whisk glaze ingredients until smooth.
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Pan-fry tofu 8–10 minutes until crisp and golden; set aside.
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Brown shiitake mushrooms 5–6 minutes.
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Cook rice noodles according to packet instructions.
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Stir-fry pak choi stalks then leaves until tender-crisp.
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Return tofu to mushrooms, add glaze and toss 1–2 minutes until sticky and glossy.
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Serve over noodles with pak choi, spring onions and sesame seeds.
Note
Extra-firm tofu gives the best texture; tearing creates crisp irregular edges. For gluten-free use certified gluten-free tamari and miso. Refrigerate leftovers up to 2 days.
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