207 / 66 kcal
you will need
- 1 cup itsu chilli miso rice'noodles
- 200g extra firm tofu
- 2 tbsp cornflour
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbs hoisin sauce
- 2 tbsp maple syrup
- 1 clove chopped garlic
- 1/2 a spring onion, finely chopped
- 1 pinch chilli flakes
let's get cooking
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.