<Miso ramen with pan-fried marinated tofu
  • 300g Tonzu organic tofu
  • 2 Tbsp soy sauce
  • 1/2 tsp Kai Ora manuka honey
  • 2 Tbsp oil
  • 2 packets of ramen
  • 1 large handful of bok choy, washed
  • 1 cup water (for broth)
  • 1 tsp miso paste
  • 1 tsp non-spicy doubanjiang (Taiwanese bean paste)
  • Sesame oil, to garnish
  1. Turn block of tofu on its side and slice in half. Lay tofu flat on chopping board and cut into smaller blocks for frying.
  2. In a small bowl, mix soy sauce and honey together until combined. Place tofu slices onto a rimmed plate and pour soy sauce mixture over the top, coating tofu on all sides to marinate for at least half an hour.
  3. Cook noodles according to the instructions on packet. Drain and rinse to cool.
  4. Heat oil on medium heat in frying pan. Fry tofu on all sides until golden brown. Set aside to cool.
  5. Heat water in a small pot and blanch vegetables. Set aside.
  6. In the same pot, mix miso and doubanjiang into the boiling water. Add cooked noodles and bring to the boil, allowing broth to infuse into the noodles.
  7. Place noodles in a bowl and pour hot broth over the top. Place tofu and vegetables on top. Garnish with sesame oil and Japanese shichimi powder, if desired.