Name: Baked Miso Glazed Tofu with Stir Fried Veggies & Noodles
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: FOR THE BAKED MISO GLAZED TOFU; 1 block ((250g) extra 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; 1/2 tbs lemon juice; FOR THE STIR FRY VEGGIES & NOODLES; 150 g buckwheat noodles (I used organic buckwheat noodles with quinoa); 1/2 tbs grapeseed oil; 125 g Shiitake mushrooms (wiped clean and sliced); 50 g Ploppini mushrooms or chestnut mushrooms (wiped clean and left whole); 3 large scallions (spring onions) ( sliced diagonally); 100 g kale (chopped with any woody stems removed); 150 g purple sprouting broccoli; 1/2 a red chilli finely sliced (seeds removed); 1 tbs sesame seeds (toasted (optional))