Sticky Miso Peppers
Sticky Miso Peppers
Tofu, Pineapple, Rice Noodles & Crushed Wasabi Peas
Ingrediënten
Serves 2 | Total 25 Minutes
- 1 x 220g tin of pineapple rings in juice
- 280 g extra firm tofu
- 2 mixed-colour peppers
- 4 spring onions
- 4 cloves of garlic
- 90 g rice vermicelli noodles
- 20 g wasabi peas
- 2 heaped teaspoons red miso paste
Instructies
- Place the pineapple rings (reserving the juice) in a large dry non-stick frying pan on a medium heat.
- Cut the tofu into four chunks and add to the pan.
- Let it all gently char for 4 minutes, then turn, char on the other side and remove, leaving the pan on the heat.
- Deseed the peppers, chop into 2cm chunks and place in the pan with ½ a tablespoon of olive oil, then reduce to a medium-low heat.
- Trim the spring onions, chop the white halves into 2cm lengths and add to the pan, reserving the green tops.
- Peel, finely slice and add the garlic, then cook it all for 10 minutes, or until soft and charred, stirring regularly.
- Meanwhile, finely slice the green halves of the spring onions.
- In a heatproof bowl, cover the noodles with boiling kettle water.
- In a pestle and mortar, pound the wasabi peas until fine.
- Mix the miso paste into the reserved pineapple juice, then pour into the pepper pan with a splash of water.
- Let it sizzle for a minute, then return the tofu and pineapple to the pan to glaze.
- Drain the noodles, divide between your plates and spoon over the sticky miso peppers, followed by the tofu and pineapple.
- Sprinkle with the sliced green spring onion and crushed wasabi peas, then tuck right in.
