Vegan Asian-style enoki mushroom bowls with sesame tofu and pak choi

Vegan Asian-style enoki mushroom bowls with sesame tofu and pak choi: spicy buckwheat noodles, edamame, ginger and chilli in a quick, fragrant bowl.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 16 g
• Carbs: 35 g

Ingredients

• 150 g enoki mushrooms
• 200 g smoked tofu
• 200 g pak choi
• 100 g edamame
• 150 g buckwheat noodles
• 2 tbsp sesame seeds
• 10 g fresh ginger
• 1 tbsp sesame oil
• 5 g chilli
• 3 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater

1. Cook the buckwheat noodles until al dente and briefly refresh them in cold water so they stay loose.
2. Cut the smoked tofu into thin strips and fry it in the sesame oil until golden brown and crisp all over.
3. Finely grate the ginger, slice the chilli into rings and stir both into the soy sauce for a spicy dressing.
4. Wash the pak choi, halve it lengthways and cook it gently with the enoki mushrooms and edamame until everything is done but still looks fresh.
5. Fold the buckwheat noodles into the warm veg and mix in the ginger dressing evenly.
6. Arrange in shallow bowls, top with the crisp tofu and finish with a sprinkling of sesame seeds.

Good to know

This bowl is warm, spicy and pleasantly light. I especially like it on days when I want something savoury.

Swaps

Smoked tofu → tempeh (more fibre, slightly stronger flavour); buckwheat noodles → brown rice (more carbohydrates and fibre); pak choi → broccoli (more fibre and vitamin C); sesame oil → olive oil (more monounsaturated fats)

Allergens

Contains soya and sesame. Chilli can quickly be too hot for children; in pregnancy, heat the mushrooms through well and prepare everything hygienically. Contains: gluten (soy sauce).

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