Olive Magazine


Noodle buddha bowl


firm tofu 130g
dried noodles 60g, cooked following pack instructions
edamame beans 80g
cooked beetroot 80g, cut into chunks
cherry tomatoes 80g, halved
mango chunks 80g


tamari 1 tbsp (see cook’s notes)
ginger ¼ tsp, finely grated
garlic 1 clove, crushed
maple syrup 1 tsp


white wine vinegar 1 tbsp
tamari ½ tbsp
olive oil 1 tbsp
ginger finely grated to make ½ tsp
garlic crushed to make ½ tsp
peach 1, quartered

• Heat the oven to 240C/fan 220C/gas 9 and line a baking tray with baking paper.

• Put the tofu between a few sheets of kitchen roll. Squeeze it gently until a good amount

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