Tofu Ramen Noodle Bake

Serves: 4

Ingredients:

Base:

• 1 can coconut milk

• 3 cups chicken stock

• 2 Tbs soy sauce

• 1 tsp garlic, minced

• 1 tsp honey

• 1 lemon, juiced and zested

• 2 tsp paprika

• 1 tsp coriander, ground

• 1/2 tsp ginger, ground

• Season with pepper

Toppings:

• 3 dry ramen noodle portions

• 450g firm tofu, cubed

• 1/2 cup edamame beans

• 1 onion, peeled and sliced

• Veggies of choice - I used mushrooms, zucchini, carrot, broccolini

Methods:

1. Preheat oven to 200°C and grab a large rectangle casserole dish.

2. Add all base ingredients into the casserole dish and whisk to combine.

3. Add noodles, ensuring they are covered with the liquid and evenly spread edamame beans, onion and veggies around the noodles. Add your tofu on top.

4. Place dish into the oven uncovered for 35-40 minutes (mixing halfway through) until veggies and noodles are cooked through.

5. Remove dish from over and mix everything together.

6. Serve with some sriracha or coriander on top.

Tips:

• Other great veggies to use are broccoli, capsicum, bok choy

• Perfect meal prep option!