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Prep
15m
Cook
15m
Total
30m
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
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Step 1
To make the sauce, add the silken tofu, tahini, soy sauce, miso, Gochugaru and vinegar to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside.
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For
2
M
I
For the Chicken
300
g
Chicken mince
2
Garlic cloves, grated
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Per Serving
Calories
587kcal
Fat
17g
Carbs
60g
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Catherine P
4 days ago
Delicious! Even as leftovers.
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Jo
16 days ago
Loved this! Added roasted snake aubergine and shredded Chinese cabbage for extra veggies. Forgot to take a pretty photo but leftovers still look good 😊
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Bea
19 days ago
Flavors were good individually but prob a bit too much combined
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C
Cait
20 days ago
The ingredients list has the chicken mince under the "sauce" section and the tofu under the "chicken" section!
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Finn
20 days ago
On it- thanks!
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V
V
a month ago
Super tasty, a little rich for us. I thinned out the sauce with some bone broth.
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Alexandra
a month ago
One of my favourites!!
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Tom
a month ago
We made this using dried udon instead of frozen because of grocery store limitations. Meal turned out excellent. Very easy to make the sauce and the silken tofu blend was extremely rich tasting. It was nice being able to quickly make fresh noodles each day and add portions of sauce, chicken and greens as needed. Would highly recommend this one if you like the taste of tofu!
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J
Jeanine
2 months ago
Had to make some adjustment since the silken tofu was sold out so used regular tofu what needed a bit more of every liquid but overall it was amazing!
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