Greens, crispy tofu and noodles all come together in this delightful dish.
Ingredients
1 package of extra firm organic tofu (pressed and drained)
1 package of organic soba noodles
3-4 cups of fresh spinach
2 cups of chopped collard greens, stems removed (or just sub 2 more cups of spinach)
2 tablespoons of cornmeal
½ cup of dry roasted unsalted peanuts
¼ teaspoon of turmeric powder
¼ teaspoon of Thai seasoning
½ teaspoon of sea salt
A few splashes of soy sauce + 1 tablespoon for the noodles
1 cup of water
1 tablespoon of brown rice miso
½ teaspoon of fresh ginger paste
½ teaspoon of pure maple syrup
¾ teaspoon of red pepper flakes (if you don’t like a little kick then omit or use less)
Pepper to taste
Preparation
Preheat the oven to 400 degrees and begin to bring a large pot of water to a boil. Add peanuts in the blender and blend until fine. Add peanut powder, corn meal, ¼ teaspoon of salt, pepper, turmeric and Thai seasoning to a bowl. Drain and press tofu and cut into small triangles. Splash tofu with soy sauce then coat with peanut crust mix. Place on a baking sheet lined with parchment paper and place in the oven for 30 minutes, rotating halfway through. Next, mix water, brown rice miso, pure maple syrup, ginger paste, and ½ teaspoon of red pepper flakes in a bowl and set aside. Place about 1 tablespoon of the liquid into a large skillet on medium heat. Add your greens and cover with a lid. Let them cook for 4-5 minutes (until greens have wilted to about a quarter of the size), stirring occasionally. Meanwhile, place soba noodles in boiling water for 4 minutes. Drain and rinse once done boiling. Reduce the skillet heat down to a simmer. Add miso broth and noodles to the skillet. Let simmer together for 4-5 minutes. Add green onions and crispy peanut crusted tofu and enjoy!
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