Tofu + Mushroom One Pan Noodles

INGREDIENTS

Serves 4

DRESSING

2 tablespoons tamari soy sauce

2 tablespoons mirin

1 tablespoon rice wine vinegar

1/2 teaspoon sesame oil

1 teaspoon ginger, fresh, grated

garlic clove, smashed

1 tablespoon pure maple syrup

pinch of white pepper

NOODLES

500 g mushrooms, sliced

300 g silken tofu, drained

3 tablespoons extra virgin olive oil, plus extra for cooking

200 g buckwheat soba noodles, (or your choice of gluten-free noodles)

90 g baby spinach

4 nori sheets, finely sliced

2 tablespoons sesame seeds, roasted

3 spring onions, finely sliced

small handful fried shallots, (optional)

2 generous knobs of butter

METHOD

PREHEAT your oven to 200°C.

TOSS the mushrooms and olive oil together in a bowl and pile into an oven proof pan along with the tofu. Drizzle a little olive oil over the tofu.

ROAST for 20 minutes or until the mushrooms are golden and the tofu is browned on top.

MEANWHILE, COOK the noodles for about 6 minutes until al dente.

ADD the baby spinach to the cooking water just before draining to wilt the spinach then drain both the noodles and spinach reserving some of the cooking water.

COMBINE the dressing ingredients.

DRAIN the noodles, reserving 60 ml of the cooking water.

REMOVE the roasted mushrooms and tofu from the oven and cut up the tofu with a knife. Fold some butter through the mushrooms if using as this creates and magnificent silkiness to the mushrooms.

POUR the drained noodles, spinach, spring onion, sesame, nori and the dressing into the pan over the mushrooms and tofu and garnish with fried shallot.

MIX well adding a little of the cooking water if required. Taste adding a touch more tamari if needed.

SERVE directly in the pan on the table and enjoy.

NOTES & INSPIRATION

Serve with chopped avocado or good quality whole egg mayo on the side.

Drizzle with tahini before devouring.