Barbecue Tofu Ramen Recipe | Plant-based Recipes | Tesco Real Food
Serve up an umami-packed ramen broth that's entirely plant-based this easy vegan recipe from Derek Sarno. See more vegan recipes at Tesco Real Food.
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Cooking tools:
- Steamer basket
- Pastry brush
- Kettle
- Mixing bowl
- Saucepan
- Pot
- Skillet
- Colander
- Stove
- Microwave
- Refrigerator
- Airtight container
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Plate
- Serving bowl
Ingredients
- 20g dried mixed mushrooms
- 396g pack firm tofu, drained well and cut into thin triangles
- 3 tbsp Wicked Kitchen Asian-style BBQ sauce
- 1 ½ tbsp sesame oil or vegetable oil
- 100g bunch spring onions, whites thinly sliced, greens very thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp white miso paste
- 1 tbsp dark reduced-salt soy sauce
- 500ml oat milk-alternative
- 250g pak choi, halved lengthways
- 2 tsp vegetable oil
- 250g pack wholewheat noodles
- 150g sugarsnap peas
- 1 fresh red chilli
- 1 lime, cut into 4 wedges
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