• 1 block firm tofu, sliced into thick strips
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tbsp grated root ginger
  • 1 red chilli, shredded
  • 100ml vegetable stock
  • 300g udon noodles
  • 4 spring onions, shredded
  • 300g greens, shredded


  • 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.

  • 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.

  • STEP 3

    Cook the noodles following the pack instructions rinse under cold water and drain.

  • 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.


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