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Mixed Bean Nutty Noodle Ramen with Crispy Tofu & Kimchi by Erica Drum

Cook: 10_mins
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Ingredients

120g Biona Tofu

2 tablespoons corn or potato flour

Pinch sea salt

2-3 tablespoon Biona Raw Virgin Coconut Oil

4 scallions, finely chopped, keeping some green bits back for garnish

4 cloves garlic, minced

2-3 tablespoons Biona Kimchi

300g mix of Biona Edamame, Biona Aduki Beans and Biona Black Beans

500ml vegetable stock

2 tablespoons Biona Tamari Sauce

2 tablespoons chopped peanuts, garnish

Handful chopped coriander, garnish
 

Method

1.Begin by removing your tofu from the jar and patting it dry with kitchen paper.

2.Cut into cubes and toss in some seasoned corn/potato flour.

3.Place a large frying pan or pot over a high heat and add 2 tablespoons of coconut oil.

4.Once melted and hot add in the tofu and toss around until crispy. Reducing heat if needs be.

5.While the tofu is frying, cook your noodles according to the packets instructions.

6.Remove the tofu from the pan and set aside.

7.Without washing the pan, reduce the heat to medium.

8.Add another tablespoon of coconut oil and fry the scallions, garlic and kimchi. This only needs to cook for a few minutes before tossing in the mixed beans.

9.Now add in the peanut butter, stirring a little with some stock before adding it all in.

10.Add in two tablespoons of soy sauce and bring to the boil.

11.Place some hot noodles in your bowl, ladle in the beany broth and top with crispy tofu, scallions, more kimchi, chopped peanuts, coriander and chilli oil. And Enjoy!

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