Creamy Cashew Noodles & Tofu

This recipe is delicious!! The sauce is incredible! The recipe is by @thehappypear which I’ve linked below but I made a few adjustments to the recipe and the method so I’m going to post both in case you want to try this version. 

Instead of coconut milk, I used homemade cashew milk/cream. For me, I digest it better than coconut milk and it has a more neutral flavour which substitutes perfectly in any recipe that calls for coconut milk (the exception being a recipe that is all about the coconut flavour)

I also eliminated the tahini (didn’t have it in the house) and steamed the pak choi at the very end (it’s such a delicate green and so best left to just before serving)

Soba noodles are a mix of buckwheat & wheat. They worked perfectly.

Creamy Umami Noodles & Tofu.jpg

Serves: 2

Ingredients:

  • 100g cashews 

  • 150ml cold water

  • 1 thumb-sized piece of ginger (finely chopped)

  • 2 cloves garlic (minced)

  • 2 tsp white miso paste

  • 200g extra firm tofu

  • 250g mushrooms (I used button)

  • 200g soba noodles

  • 2 heads of pak choi

  • 1 small bunch of scallions/spring onions

  • 1 tbsp sesame seeds

  • Pinch of chilli flakes or chilli powder

Sauce

  1. First, boil the cashews for about 10 minutes. Once softened, drain and add to a blender with the cold water blending until completely smooth. 

  2. Pour the cashew mixture into a small bowl and add minced ginger, garlic, and miso. Mix until the miso has dissolved. 

Main Dish

  1. Chop the mushrooms into thin slices and add to a pan over medium heat. Cook until browned and then push to the side and add the sliced tofu. Cook the tofu until golden brown on either side. Remove the tofu from the pan and set it aside. 

  2. Cook the noodles according to the instructions on the packet (usually in boiling water for around 3 - 4 minutes). Drain the noodles when done. 

  3. Add the noodles into the pan with the mushrooms and add in the sauce. Stir until well combined. 

  4. Steam the pak choi over a pot of boiling water for 2 minutes. Be careful not to overcook. 

  5. Serve up the noodles on a plate with the tofu and pak choi. Optional garnish with spring onion, sesame seeds, and chilli flakes. Enjoy.

This dish contains 6 whole plant foods.  

Recipe inspiration by @thehappypear - link to their website here https://thehappypear.ie/recipes/creamy-umami-noodles-tofu/

Serena O'ReillyComment