Tofu Noodles, Mushroom

20240802 #breakfastdiary 1135, 27°C/cloudy, 30min(S, M) After digging through the fridge, I unearthed some tofu noodles well past their expiration date. It's fine. It's fine. It's just an expiration date. Tofu noodles tossed in miso tahini dressing look light even to the eye. And of course, they're easy on the stomach too. #tofunoodles with seared mushrooms on the side Heat a pan with olive oil, and sauté mini king oyster mushrooms with salt and pepper. Blanch the tofu noodles in hot water, then drain in a sieve. Mix 1/2 miso, 1 tahini, and 5 water to make the miso tahini dressing, pour over the tofu noodles, and mix evenly. Plate the tofu noodles (pour over any settled miso tahini dressing), top with the mushrooms and a little chopped parsley. Finish with pepper.