Protein Boost | Tofu & Creamy Peanut-Miso Soba Noodles
with Sweet Potatoes & Crisp String Peas
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Use your noodle, and you’ll be rewarded with delightful tastes and textures that think beyond meat. Soba is a Japanese classic for its nutty buckwheat flavour and slim profile, well suited to swirling around in a creamy sauce. White miso paste, rich peanut butter and lime juice have all the angles covered. Roasting nutritious sweet potatoes releases even more natural sweetness, for tender contrast to springy string peas and crisp celery.
We will send you:
- 450g Sweet potatoes
- 100g String peas (sugar snap peas or snow peas)
- 2 Garlic cloves
- 2 Celery stalks
- 1 Lime
- 30g Peanut butter
- 180g Soba noodles
- 20g White miso paste
- 30ml Sweet soy sauce
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Strainer
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
31 g
Saturated Fat
4 g
Sodium
1780 mg
Total Carb
142 g
Sugars
31 g
Protein
39 g
Fibre
16 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Place the pouch of peanut butter in a small bowl of warm water to soften. Medium-dice the sweet potatoes. Mince the garlic. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender. In the final 5 min., add ½ the garlic.
Mise en place
Meanwhile, remove the stem ends of the string peas. Thinly slice the string peas and celery crosswise on an angle. Juice the lime.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until tender. Drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In a large bowl, combine the miso, peanut butter, lime juice, soy sauce, and remaining garlic and spices. Whisk in 2 tbsp water (double for 4 portions) until smooth.
Cook the tofu, combine the noodles & serve
Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through. To the bowl of sauce, add the tofu, noodles, sweet potatoes, string peas, celery and S&P; stir well. Divide the noodles between your bowls. Bon appétit!
