chilli miso rice’noodles
207 / 66 kcal
prep time 5 mins
cook time 10 mins
Cut up extra firm tofu into cubes.
Toss the tofu in cornflower and shake off any excess.
Heat up sesame oil in a pan and fry the cubes until golden on all sides.
Mix soy sauce, hoisin sauce, garlic, maple syrup and cornflower in a bowl.
Pour the sauce into the pan and coat the tofu in it.
Add the noodles and broth sachet to a bowl and pour over 200ml of boiling water. Let it sit for 2 mins.
Top with the tofu and finish with sesame seeds, spring onion and chilli.