Ginger Tofu by Lee Chan

16 Aug 2018

Ginger Tofu, Miso Soy Soba Bowl


4 pieces of firm tofu cut into 2cm thick triangles.

1tbsp peanut oil

1/4 cup of Soy sesame dressing

1 tbsp Miso paste

1 cup of vegetable broth

1tbsp mirin

1tsp Grated ginger

1⁄2 Avocado sliced

1tbsp Black sesame

3 thinly sliced Pickled radish (yellow) or pickled ginger if you can’t find radish

1⁄4 cup of Snow pea sprouts

150g Soba noodles

Spring onion to garnish



  1. For the tofu – combine 1⁄2 of the sesame soy dressing with grated ginger. Soak tofu and let it

marinade for at least an hour or whilst you prep the other ingredients.

  1. For the soba – bring a large pot of water to boil and cook according to packet instructions,

approximately 3 minutes. Drain and rinse under cold water. Set aside until it’s time to


  1. For the broth – bring vegetable broth or water to the boil, stir in miso paste, soy and sesame

dressing, mirin and cook for 5 minutes on a high heat to reduce slightly.

  1. While the broth is cooking, heat a fry pan on high heat, add peanut oil and gently fry the tofu

on 1 side for 1 minute, flip and fry for another 30 seconds or until golden brown.

  1. To assemble, add soba noodles to thickened broth, stir to incorporate making sure the noodles

are coated well. Serve in a bowl, topped with tofu, pickled radish, snow pea sprouts, avocado

sprinkled with black sesame. Garnish with slices of spring onion.