Ginger and Miso Tofu with Noodles

• 2 tbsp toasted sesame oil
• 3 garlic cloves, crushed
• 2cm piece fresh ginger, peeled and finely grated
• 2 tbsp soy sauce
• 1.5 tbsp miso paste
• 1.5 tbsp maple syrup
• 2 tbsp crunchy peanut butter
• 3 tbsp rice vinegar
• 1 tbsp sriracha chilli sauce
• 1 tbsp sesame seeds, roasted
• 4 spring onions, finely chopped
• 200g broccoli, broken into florets
• 300g soba noodles
• 400g firm tofu, drained and cut into 2cm cubes

Instructions

1. 1

   To make the sauce, in a large bowl combine the sesame oil, garlic, ginger, soy sauce, miso paste, maple syrup, peanut butter, vinegar and chilli sauce.

2. 2

   Add most of the sesame seeds and most of the spring onions to the bowl, reserving the remainder to scatter over later.

3. 3

   Whisk together until smooth.

4. 4

   Bring a large pan of salted water to the boil and cook the broccoli, for 3-4 minutes, until tender.

5. 5

   Remove with a slotted spoon, keeping the water on the boil.

6. 6

   Add the noodles to the boiling water and cook, according to the packet instructions, until just tender, taking care not to overcook them.

7. 7

   Drain the noodles and immediately transfer to a large bowl of cold water and thoroughly wash the noodles with your hands under more running cold water to remove the starchy coating from cooking.

8. 8

   Drain thoroughly, place in a bowl and pour over half the sauce, stirring to combine.

9. 9

   Add the tofu cubes to the bowl with the remaining sauce and stir to coat.

10. 10

    Place a large pan over a medium-high heat and add the tofu and sauce.

11. 11

    Stir-fry for 3 minutes, then add the cold noodles and sauce and fry for another 2-3 minutes, tossing now and again, until hot.

12. 12

    Divide the noodles between bowls and serve with the broccoli and remaining sesame seeds and spring onions scattered over.