Ingredients
Dressing:
2 tbsp of sweet miso paste
1 tbsp of maple syrup
1/2 lemon juiced
1 crushed garlic cloves
1 tsp of grated ginger
Tofu
1 pack of tofu, drained
Sesame oil to cook
1 large pinch of chilli powder
1 large pinch of garlic powder
Salt and pepper
100g of edamame, steamed
1 red pepper, sliced
1 cucumber, peeled
1 pack of buckwheat noodles
1 sweet potato, cubed
1 tbsp of sesame oil
1 red chilli sliced
Directions
Preheat the oven to 200 C.
Cut the sweet potato into small cubes. Rub in sesame oil and place on a baking tray.bake for 35 mins. While this is cooking. Mix the miso dressing together.
Slice the red pepper into slithers. Using a peeler peel the cucumber into ribbons. Cook the buckwheat noodles as per pack instructions then rinse on cold water.
Heat a pan to a medium heat. Slice the tofu into cm thick slices. Heat a bit of sesame oil in a pan. Add the spices to the tofu then fry for 6mins each side.
Plate everything together and dig in.
