Jamie Oliver’s sticky miso peppers, tofu, pineapple, rice noodles and crushed wasabi peas

This mid-week meal for two from Jamie Oliver’s latest cookbook, 7 Ways, is a veggie delight.

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Nutrition Facts

Sticky miso peppers, tofu, pineapple, rice noodles and crushed wasabi peas

Amount Per Serving

Calories 421 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 893mg39%

Potassium 686mg20%

Carbohydrates 77g26%

Fiber 6g25%

Sugar 22g24%

Protein 18g36%

Vitamin A 735IU15%

Vitamin C 114mg138%

Calcium 119mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Sticky miso peppers, tofu, pineapple, rice noodles and crushed wasabi peas

Make peppers the star with this veggie dish.

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Japanese

Servings: 2

Calories: 421kcal

Author: Jamie Oliver

Equipment

• Large dry non-stick frying pan
• Heatproof bowl
• Pestle and mortar

Ingredients

• 220 g pineapple rings in juice
• 280 g extra firm tofu
• 2 mixed-colour peppers
• olive oil
• 4 spring onions
• 4 cloves of garlic
• 90 g rice vermicelli noodles
• 20 g wasabi peas
• 2 tbsp red miso paste heaped

Method

• Place the pineapple rings (reserving the juice) in a large dry non-stick frying pan on a medium heat. Cut the tofu into four chunks and add to the pan. Let it all gently char for 4 minutes, then turn, char on the other side and remove, leaving the pan on the heat. Deseed the peppers, chop into 2cm chunks and place in the pan with ½ a tablespoon of olive oil, then reduce to a medium-low heat.
• Trim the spring onions, chop the white halves into 2cm lengths and add to the pan, reserving the green tops. Peel, finely slice and add the garlic, then cook it all for 10 minutes, or until soft and charred, stirring regularly. Meanwhile, finely slice the green halves of the spring onions. In a heatproof bowl, cover the noodles with boiling kettle water.
• In a pestle and mortar, pound the wasabi peas until fine.
• Mix the miso paste into the reserved pineapple juice, then pour into the pepper pan with a splash of water. Let it sizzle for a minute, then return the tofu and pineapple to the pan to glaze. Drain the noodles, divide between your plates and spoon over the sticky miso peppers, followed by the tofu and pineapple. Sprinkle with the sliced green spring onion and crushed wasabi peas, then tuck right in.

Nutrition

Calories: 421kcal | Carbohydrates: 77g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 893mg | Potassium: 686mg | Fiber: 6g | Sugar: 22g | Vitamin A: 735IU | Vitamin C: 114mg | Calcium: 119mg | Iron: 6mg

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography: Levon Biss.

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