MISO SESAME TOFU NOODLE & THAI BASIL SALAD BY TOM WALTON

With passion for health, fitness, lifestyle and wellbeing, Tom’s style of cooking goes beyond healthy eating, but also the way we eat and buy produce, by supporting and celebrating local growers, food producers and farmers.

Tom began his career in the kitchen at then 2 hatted regional restaurant Darley’s in the NSW Blue Mountains, before joining the team at 2 hatted restaurant Bistro Moncur in Sydney’s Eastern Suburbs, where he honed his French technique, leading the kitchen as head chef. In 2011 he opened The Bucket List in Bondi with his business partners and after 8 successful years he has since branched out with Deus Camperdown and most recently Nudefish Poke takeaway eateries, as well as starting his own snack brand Dux Nutts.

Follow Chef Tom Walton on Instagram or Facebook @cheftomwalton

Eating the rainbow with this plant driven deliciousness ready in under 30 minutes. Packing in the goodness of capsicums, cucumbers, shaved brussel sprouts & lots of herbs & tofu with a miso dressing and extra drizzle of tahini.

Ingredients

• 1 packet rice noodles

• 1 250 packet firm tofu

• 6 Brussel sprouts, finely sliced

• 2 tbsp rice bran oil

• 1 red, yellow & orange capsicum, finely sliced

• 1 carrots, peeled, finely sliced

• 1 Lebanese cucumber, finely sliced

• 2 cups Thai basil, picked

• 1/3 cup shallots, sliced

• 1 tbsp toasted sesame seeds

• 3 tbsp tahini

Dressing

• 2 tbsp white miso

• 2 tbsp rice vinegar

• 1 tbsp soy sauce

• 2 tbsp sesame oil

• 2 tbsp wáter

• 1 tbsp honey or maple (optional)

Method

1. Cook the rice noodles according to packet instructions then drain and refresh under cold water.

2. Mix the dressing ingredients together and spoon 2 tbsp over the noodles and toss gently to coat.

3. Heat a non-stick frying pan over a high heat. Cut the tofu into small pieces approx. 3cm long.

4. Add the oil tofu and a pinch of salt and cook to caramelise on all sides then add the brussels and toss through the pan to slightly wilt. Add 2 tbsp of dressing to the pan and toss through then transfer the tofu and Brussels to a bowl.

5. Add the noodles, capsicum, carrot, cucumber, basil, shallots and sesame seeds.

6. Toss with the remaining dressing and serve drizzled with the tahini.

Serves 3-4