Yields: 1-2 Servings

Recipe, Photo, & Food Styling by Tiff Loves Tofu

“This Shredded Miso Tofu Noodle recipe is a quick and easy way to get a healthy meal on the table. The crispy tofu, crunchy cabbage, and creamy peanut sauce make this dish a flavorful and satisfying option.” - Tiffany Bach

Ingredients

• 1 (8oz) package Hodo Miso Tofu Locate Product

• 1 tsp cornstarch

• 1 tsp soy sauce

• 1 tsp maple syrup

• 1 cup green cabbage, thinly sliced

• 1 scallion, roughly chopped

• 2 tbsp vegetable oil

• 1 tbsp roasted peanuts, crushed

• 2 tbsp peanut sauce

• 3 oz rice noodles, 1/4 inch wide

Instructions

1. Cook the noodles according to the package instructions.

2. Prepare the cabbage and scallion. Microwave the chopped scallions with 1 tbsp of oil for 10 seconds. Crush the roasted peanuts in a mortar and pestle.

3. Shred the tofu with a cheese grater. Heat up a nonstick pan with one tablespoon of oil. Add the shredded tofu, cornstarch, soy sauce, and maple syrup to the pan. Cook until crispy, about 5 minutes.

4. Assemble this dish with noodles, green cabbage, and miso tofu. Garnish with scallion oil and crushed peanuts. Add a drizzle of peanut sauce to finish.

Notes:

1. Substitute with Hodo's Organic Extra Firm Tofu or Hodo's Organic Braised Tofu to vary this recipe.

2. Peanut sauce can be found in most grocery stores or you can make it at home using this recipe.

3. Refrigerate leftover shredded tofu in an airtight container for up to 3 days. It is best to prepare the noodles the day of consumption.