Tofu and greens noodle bowl recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp miso paste
• 25g root ginger, cut into matchsticks
• 2 garlic cloves, sliced
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 1 tbsp light soy sauce
• 2 tbsp mixed seeds
• 1 tbsp vegetable oil
• 1 x 160g pack marinated tofu pieces
• tsp Chinese 5-spice (optional)
• 200g shredded greens
• 2 x 150g pouches ready-to-eat 2 udon noodles