A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
60g tofu, drained - I used Tofoo
1 tbsp. sesame oil
1 tsp. honey
2 tbsp. miso paste
1 carrot, grated
150g rice noodles
110g edamame beans
2 handfuls of spinach
Spring onion, sliced and crushed peanuts to top, optional
In a bowl, mix together the corn flour, cayenne pepper, garlic, ginger, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Add the tofu and coat it in the mixture until fully covered, then set aside until ready to use.
In a pan on a low-medium heat, add the sesame oil and honey. When the pan is hot, add the marinated tofu and fry on all sides until crispy and golden, this should take around 5-7 minutes. Set aside to cool.
Meanwhile, divide the miso paste between two containers – we used Lucy Bee Coconut Oil jars, then begin to layer the vegetables and noodles leaving the tofu until last.
Once the tofu has cooled, slice it into strips and place at the top of the jar. Add the spring onion and nuts, if using, ensuring there is still enough room to close the lid. Put the lid on and keep in the fridge until ready to eat.
When ready to eat, take out of the fridge - it is advised to allow the jar to reach room temperature if possible. If it’s straight from the fridge, add a little room-temperature water to the jar first. Boil the kettle and SLOWLY pour hot water into the jar, enough to cover the noodles for a sauce consistency or more for a soup-like consistency. Close the lid, allow to stew for 5-10 minutes and shake up the jar to mix the flavours to serve.