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Ingredients
- firm tofu 1 block, sliced into thick strips
- soy sauce 4 tbsp
- mirin 3 tbsp
- sesame oil 1 tbsp
- root ginger 1 tbsp grated
- red chilli 1, shredded
- vegetable stock 100ml
- udon noodles 300g
- spring onions 4, shredded
- greens 300g, shredded
Method
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Step 1
Heat a non-stick frying pan to medium heat. Dry fry the tofu in batches until it gives up any excess liquid and turns pale gold.
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Step 2
Put the soy, mirin, sesame, ginger and chilli in a bowl. Add the tofu and toss to coat – leave to marinate for 10 minutes.
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Step 3
Cook the noodles following the pack instructions rinse under cold water and drain.
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Step 4
Heat 1 tbsp of oil in a non-stick wok or large pan. Stir fry the spring onions and greens until wilted, then add the tofu and marinade and stir-fry for a few minutes. Add the noodles and veg stock and toss until heated through. Serve with extra shredded chilli and spring onion if you like.
Nutritional Information
- Kcals 240
- Fat 6.9g
- Carbs 34.1g
- Fibre 3.5g
- Protein 12.4g
- Salt 3.59g
