Teriyaki tofu

Name: Teriyaki tofu
Cook time: 20 min
Yield: 2
Cuisine: East Asia

with charred edamame and soy udon noodles

Ready in around 20 mins

RECIPE FACT:

Udon noodles are so highly regarded that Kagawa Prefecture, known as the “Udon Kingdom” has a theme park dedicated to celebrating them!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE UDON NOODLES AND VEGETABLES:
Place the udon noodles into a heat proof bowl and cover with boiling water from the kettle. Allow to soak for 3-4 mins then drain well into a sieve. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Pat the tofu dry with a paper towel and cut into 2 cm cubes. Sprinkle the cornflour onto a plate, season with salt and set aside. Thinly slice the spring onion on the diagonal.
2. TO COOK THE SOY NOODLES:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add udon noodles and the soy sizzle sauce and cook for 2-3 mins until the sauce is reduced. Add the carrot, sliced green cabbage and toss to combine. Remove from the pan into a serving bowl and cover to keep warm.
3. TO COOK THE TERIYAKI TOFU:
Coat the tofu in cornflour. Wipe out the pan, drizzle with oil and place back over a medium-high heat. Once hot, add the tofu and cook, turning regularly for 3-4 mins until browned. Pour in the teriyaki sauce and cook for 30-60 secs until reduced and sticky.
TO SERVE:
Spoon soy udon noodles and vegetables into bowls. Top with sticky teriyaki tofu and sprinkle with spring onion.