Tofu gets bad press in my house, I’ve tried to serve it up a few times but it didn’t really go down too well. In fact I may have turned my husband off tofu for life! Well almost, as I may just have redeemed myself with this baked miso glazed tofu. We’ve been eating out a lot recently and have fallen off our “eat more veg” wagon a little so this recipe was born out of a need to eat something that didn’t contain meat. I wanted something that was tasty and meat free, something that left me satisfied but not too full, and so this baked miso glazed tofu with stir fried veggies and noodles was born.
Crispy baked tofu is a delight, and if you’ve never tried it then you need to get on that tofu train! Everyone loved this, and the smell in the kitchen was so good it even had my daughter asking when would it be ready, she only does this for the good stuff. The marinade for this works really hard, it’s a marinade for the tofu, it’s seasoning for the stir fry and it’s a sauce for serving. I used kale and purple sprouting broccoli for the stir fry, they are in season now, but spinach or bok choy would work great too. I love mushrooms, and the stronger the better for me, so I went for a mix of shiitake and ploppini, but brown chestnut would work great too. I used organic buckwheat noodles with quinoa for this, they are nice and light and have a slightly nutty flavour which really compliments this dish.
Did you know that FairTrade Fortnight started yesterday? I’m really happy to be working with Fairtrade this year and bringing you some recipes featuring Fairtrade products to celebrate Fairtrade Fortnight and spread the word about Fairtrade. I’m really passionate about knowing where my food comes from and that the people making the products I buy are treated fairly, so I support the Fairtrade movement. It’s not that hard to do, just look out for the Fairtrade sign when out shopping, swap your regular bananas/coffee/chocolate/tea/noodles for Fairtrade versions and you are making sure that the farmers and workers who supply those products are getting a fair wage and a decent working environment.
Take these noodles, they are organic, wheat free and gluten free, made by King Soba, in Thailand. A family business that has been making noodles for generations, their products are GMO free, preservative free and they make their products using sustainable farming methods, what’s not to like? You know what to do, make the switch. All the major supermarkets have a good offering of Fairtrade products with Sainsburys here in the UK carrying the most lines. And with the Co-Op announcement that from May 2017 they will buy all the cocoa from Fairtrade suppliers for their products it couldn’t be easier to support. Please don’t feed exploitation, choose Fairtrade. Tune in later this week when I will give you details about a lovely giveaway I have for you from Fairtrade, plus more Fairtrade recipes.
- FOR THE BAKED MISO GLAZED TOFU
- 1 block (250g) firm tofu, drained and cut into even cubes
- 3 tbs grapeseed oil
- 1 very fat clove of garlic, finely chopped
- 1 tbs ginger, finely chopped
- 1 level tbs red miso paste
- 1 tbs toasted sesame oil
- 1 tbs honey
- ½ tbs lemon juice
- FOR THE STIR FRY VEGGIES & NOODLES
- 150g buckwheat noodles, I used organic buckwheat noodles with quinoa
- ½ tbs grapeseed oil
- 125g Shiitake mushrooms, wiped clean and sliced
- 50g Ploppini mushrooms, wiped clean and left whole
- 3 large spring onions, sliced diagonally
- 100g kale, chopped with any woody stems removed
- 150g purple sprouting broccoli
- ½ a red chilli finely sliced, seeds removed
- 1 tbs sesame seeds, toasted (optional)
- Start by preparing the tofu. Lay a double layer of kitchen paper on a baking tray, spread the cubed tofu evenly on the baking tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
- Make the marinade, add the oils, miso paste, honey, garlic, ginger and lemon juice to a large mixing bowl, big enough to contain the tofu, I used a pie dish. Whisk all the ingredients together.
- Pre heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
- Remove the tofu from the trays then add to the miso mixture to marinate for 15 minutes, turning the tofu half way through. Prep your veg while the tofu is marinating.
- Line a baking tray with parchment paper and place the tofu on the baking tray, keep the leftover marinade, bake in the oven for 20 minutes, turning the cubes over half way through cooking, I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour.
- While the tofu is baking, cook the noodles according to the packet.
- Heat ½ tbs of oil in a large wok, add the spring onions, and cook for a minute, the add the mushrooms, cook for 3 minutes. Now add the chilli, cook for one minute then add the kale and sprouting broccoli and 2 tbs of the remaining marinade. Cook for 3 minutes.
- Serve the tofu on a bed of noodles and stir fry veggies, topped with some toasted sesame seeds and a drizzle of the remaining marinade.
*Disclaimer: Fairtrade provided the noodles for this post, this in no way affects my opinions, or my ability to eat noodles.
This time last year on The Last Food Blog – Roasted Red Pepper Soup with Feta Toast
This time two years ago on The Last Food Blog – Irish Beef Stew