Hoisin Burgundy Bowl

by Lean Lunch & Burgundy Broccoli

Serves: 2

Ingredients
 

• 1 spear of Burgundy Broccoli, cut the sprouting ends into florets and thinly slice the stems

• 400g of Vermicelli Rice noodles

• 300g Firm Tofu, drained and cut into 1cm cubes

• 1 Red pepper, sliced

• 30g Edamame Beans

• 40g Soy sauce

• 20g Orange Juice

• 10g Miso paste

• 20g Sweet Chilli Sauce

• 1/2 teaspoon Chinese 5 spice

• 1 teaspoon of Cornflour

• One Spring onion, finely chopped

• A small handful of Cashew nuts, chop up or crush in pestle and mortar

• a generous pinch of Sesame seeds

• Thai Basil to garlish

Method

Combine soy sauce, orange juice, miso paste and five-spice in a saucepan. Combine a teaspoon of cornflour with three tablespoons of water and mix into a paste. Add the cornflour paste to the liquid in the pan. Cook over a medium heat, occasionally mixing the sauce until thickened and from the heat.

Pan-fry the tofu in a teaspoon of oil until tofu has started to brown, then add the sliced peppers and continue to cook for 2-3 minutes. Add a tablespoon of the hoisin sauce and combine with the tofu and peppers while over the heat.

Place a large saucepan of salted water over a medium heat and bring to a boil. Once boiling, add all of the Burgundy Broccoli and edamame beans to the pan, simmer for a minute and a half, then add the noodles, following the cooking instructions on the packet, or until they have reached the desired texture. Drain broccoli & noodles and leave to steam dry for 3-4 minutes.

Combine the noodles, Burgundy Broccoli and hoisin sauce in the pan with the Tofu and peppers and toss until thoroughly combined.

Serve with cashew nuts, spring onions and Thai basil, and sprinkle with sesame seeds.

Serves 2 people.

Prep time: 10 minutes

Cook time 10 minutes

RECIPES