Hoisin Redi bowl

Serves: 2

Ingredients

• 1 head Redi broccoli, cut the ends into florets and thinly slice the stems 
• 400g vermicelli rice noodles
• 300g firm tofu, drained and cut into 1 cm cubes
• 1 red bell pepper, sliced
• 30g Edamame beans
• 40g soy sauce
• 20g orange juice
• 10g miso pasta
• 20g sweet chili sauce
• ½ tsp Chinese five spice blend
• 1 tsp cornflour
• 1 chopped spring onion
• 1 small handful cashew nuts finely chopped or grinded 
• 1 generous pinch of sesame seeds
• Thai basil for garnish

Method

1. Combine the soy sauce, orange juice, miso paste and five spice mixture in a saucepan
2. Combine a teaspoon of cornflour with three teaspoons of water and mix until a paste is formed
3. Add the cornflour paste to the mixture in the saucepan
4. Cook over medium heat, stirring occasionally until thickened, then remove from heat
5. Fry the tofu in some oil until the tofu turns brown, then add the sliced ​​bell peppers and cook for 2-3 minutes
6. Add a tablespoon of the hoisin sauce to the tofu and bell pepper on the fire
7. Place a large pot of water and salt over medium heat and wait untill it boils
8. Once boiling, add all the Redi en Edamame beans to the pan, cook for a minute and a half, then add the noodles according to the cooking instructions on the package or cook until they have reached the desired texture
9. Drain the Redi and noodles and let it steam for 3-4 minutes
10. Mix the noodles, Redi en hoisin sauce in the pan with the tofu and bell pepper until everything is well mixed
11. Serve with cashew nuts, spring onions and Thai basil and sprinkle with sesame seeds