Tofu w/ Greens & Rice Noodles

Tofu is considered a total protein and has all the nine essential amino acids.

It is also an excellent source of iron and calcium and the minerals manganese, Greens like bok choy, broccolini, green beans are full of calcium, magnesium, iodine, selenium, folates, essential fatty acids, and Vitamin C – all great for heart health and general circulation.

Yields 2 Serves

2 portions rice noodles

200 gm. firm tofu

1 bunch broccolini

100 gm. or 12 green beans

2 small bunches of bok choy

6 shiitake mushrooms

2 tsp. lime juice

2 Tbsp. white miso paste

2 Tbsp. Mirin

1 1/2 Tbsp. tamari sauce /or low salt soy sauce

1 tsp. grated ginger

1 clove of crushed

1 tsp. coriander powder

½ tsp. turmeric

1 Tbsp. sesame oil

Black pepper to taste

2 Tbsp. Oil

2 spring onions snipped on a slant for a garnish.

Cook rice noodles according to package instructions and keep aside.

Drain tofu and wrap in a paper towel until dry. Cut into wedges.

Mix together all the sauces with the ginger and garlic.

Dredge the wedges of tofu with the coriander and turmeric powder and some oil, salt and pepper. Pour a little oil into a frying pan and brown the tofu on both sides about 3 minutes each side and allow to rest. Cook the shiitake mushrooms with a tsp. of tamari sauce and oil. Set aside.

Steam the broccolini and beans for 3-4 minutes. Run under cold water to keep the colour. Lightly sauté the bokchoy. Now your bowl is ready to be assembled.

Warm the rice noodles by pouring some boiling water. Drain and place in the bowl, drizzle a bit of the sauce on the noodles, arrange the tofu, vegetables, a bit more sauce and garnish with spring onions.