It’s January, and you know what that means at WholeLife… we’re celebrating Veganuary all month long! WholeLife is the home of thousands of incredible vegan, plant-based and cruelty free products. We really do pride ourselves on making those hard-to-find vegan items readily available to everyone Australia wide.
Tofu is a staple in a plant-based diet. It is a source of protein, as well as being an excellent source of iron and calcium. It’s super versatile because it can really be flavoured and prepared any way you like!
We’ve decided to glaze our tofu with some delicious miso. The star of this dish really is the Carwari Red Miso Paste. It delivers that classic umami miso flavour with the highest quality organic ingredients made the authentic Japanese way. The traditional and natural fermentation methods of this miso result in an unpasteurised fresh miso paste that contains live miso (active enzymes that can aid digestion – your gut will love you for this one!).
This Miso Glazed Tofu Noodle Bowl is also perfect for meal prep lunches. The flavours get even better after a day or two in the fridge!
Miso Glazed Tofu Ingredients
- 1 block of firm tofu (using the whole block will make you enough for leftovers)
- 2 tbsp Carwari Red Miso Paste
- 1 tbsp Carwari Sesame Oil
- 2 tbsp Ceres Organics Mirin
- 1 tbsp Carwari Tamari
- 1 tsp cornstarch
- 2 tbsp water
- Half a clove of fresh minced garlic
- Good pinch of salt and pepper
Salad Dressing Ingredients
- 2 tbsp Apple Cider Vinegar
- 1 tbsp tamari
- Juice of half a lime
- 1 tbsp mirin
- 1 tbsp Melrose MCT Oil
- Half a clove of fresh minced garlic (optional)
Noodle Salad Ingredients
- 1 portion of King Soba Organic Brown Noodles, cooked
- 1 carrot, thinly sliced
- ½ cup equivalent of red cabbage, thinly sliced
- ½ cucumber, thinly sliced
- 2 radishes, thinly sliced
- ½ cup edamame
- ½ avocado, thinly sliced
- Spring onion to garnish
- 1 tbsp sesame seeds to garnish
Method
- Preheat the oven to 200˚C and line a baking tray with baking paper.
- In a small saucepan over medium heat, heat all ingredients for the miso glaze (except for the water and cornstarch) until the mixture bubbles and thickens. Make sure you’re continuously stirring. In a separate small bowl, combine the cornstarch and water together before adding into the saucepan. Continue stirring until the glaze thickens.
- Dice up your block of tofu into 1.5cm cubes. Arrange them on the baking tray and coat with the miso glaze. Bake for 20 minutes, checking them halfway to turn and recoat with the miso glaze.
- While the tofu is baking, prepare the noodles according to package instructions and slice up all your salad veg. We used a mandolin slicer to finely slice the carrot, cabbage, radish, and cucumber (would highly recommend – it saves so much time!).
- Once the tofu is baked, it’s time to assemble the salad. We tossed the carrot and cabbage with the noodles and arrange the rest of the ingredients on top of the bowl. If you’re not big on presentation or short on time, feel free to skip the arranging part – just tossing everything into a bowl will do too!
- Garnish with spring onion and sesame seeds, and don’t forget your dressing! Simply whisk all dressing ingredients together and drizzle over the whole bowl. All done!
