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Sticky miso peppers
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Total Time:
25 minutes
Ingredients:
  • 1 x 220 g tin of pineapple rings in juice
  • 280 g extra firm tofu
  • 2 mixed-colour peppers
  • olive oil
  • 4 spring onions
  • 4 cloves of garlic
  • 90 g rice vermicelli noodles
  • 20 g wasabi peas
  • 2 heaped teaspoons red miso paste
Instructions:
  • In a large non-stick frying pan over medium heat, place pineapple rings (keeping the juice) and cut tofu into four chunks. Allow them to gently char for 4 minutes on each side. Remove from the pan and set aside, keeping the pan on heat. Deseed peppers, chop into 2cm chunks, and add to pan with ½ tablespoon of olive oil over medium-low heat. Trim spring onions, chop white halves into 2cm lengths, and add to the pan along with sliced garlic. Cook for 10 minutes until soft and charred, stirring regularly. Slice green halves of spring onions. Pour boiling water to cover noodles in a bowl. Crush wasabi peas in a mortar. Mix miso paste with reserved pineapple juice and pour into the pan with peppers. Let it sizzle for a minute, then return tofu and pineapple to the pan to glaze. Drain noodles, divide onto plates, top with sticky miso peppers, tofu, pineapple, green spring onions, and crushed wasabi peas. Enjoy your flavorful dish.

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