Tofu Noodle Bowl Recipe

Tofu Noodle Bowl

Ingredients

Tofu Noodle Bowl
• 4 ounces tofu, firm
• 1 tablespoon shredded coconut meat
• 1/2 head baby bok choy
• 1/4 cup shiitake mushroom
• 1/4 cup snow pea pod, fresh
• 3/4 cup miso broth
• 4 ounces yellow Thai noodles
• 3 tablespoons red curry
• 1/4 stalk lemon grass
• 1 tablespoon scallions
Miso Broth
• 2 quarts water
• 1/4 inch jalapeno, rough chopped and seeded
• 2 tablespoons rice wine vinegar Marukan
• 1 teaspoon lemon grass, rough chopped
• 1 teaspoon garlic, smashed
• 1/4 cup miso
• 2 tablespoons soy sauce
• 1 teaspoon ginger root, unpeeled and rough chop
• 1 teaspoon sesame oil
• 3/4 cup tomato juice (tomato scraps if any)

Instructions

Tofu Noodle Bowl
1. Bread the tofu with coconut and pan fry.
2. In a separate pan, add the bok choy, shiitake, snow peas and deglaze with the miso broth.
3. Finish with the noodles and summer curry.
4. Add the noodles, scallions and broth mixture.
5. Top with the tofu.
6. Garnish with lemon grass.
Miso Broth
7. Place all ingredients in a pot and bring to a slow simmer for one hour.
8. Strain and serve.