Sticky tofu & mushroom udon noodles
- Beth Furness (ANutr)
- , Helena Busiakiewicz
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Serves 2
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.2 out of 5.21 ratingsRate
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These noodles are a great way to use up vegetables at the back of the fridge. A fried egg would go nicely on top
Dairy-free
Egg-free
Low sugar
Vegan
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp low-sodium soy sauce
-
3 tbsp hoisin sauce
-
1 tbsp rice wine vinegar
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1 garlic clove
or 1 tsp garlic paste
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2½ tbsp cornflour
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280g firm tofu
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1 tbsp vegetable oil
-
200g chestnut mushrooms
-
300g straight-to-wok udon noodles
-
10g fresh coriander
chopped, plus extra to garnish
-
chilli oil
to serve (optional)
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Nutrition: per serving
-
kcal577
-
fat18g
-
saturates3g
-
carbs69g
-
sugars14g
low
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fibre7g
-
protein30g
high
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salt3.58g
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Method
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step 1
Start by making the sauce. Mix the soy, hoisin and rice wine vinegar in a small bowl, then grate in the fresh garlic or stir in the garlic paste. In a separate, smaller bowl, mix 2 tbsp water with ½ tbsp of the cornflour to create a paste, then stir this through the sauce. Set aside.
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step 2
Pat the tofu dry, then chop into pieces roughly 3-4cm long. Put the chopped tofu in a bowl (or lidded container) along with the remaining 2 tbsp cornflour and some salt and pepper. Toss together in the bowl or put the lid on the container and shake to coat.
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step 3
Heat the vegetable oil in a large frying pan. Once hot, cook the tofu pieces for 3-4 mins on all sides, until golden and crisp. While the tofu cooks, roughly slice the mushrooms. Remove the tofu from the pan with a slotted spoon and leave to drain on kitchen paper. Add the mushrooms to the pan and cook over a high heat for 5-6 mins until golden.
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step 4
Return most of the tofu to the pan, then toss through the udon noodles, coriander and sauce. Add a little water to loosen, if needed. Try and toss everything together quickly so the tofu remains crisp. Divide between two bowls, top with the reserved tofu and garnish with chilli oil and extra coriander, if you like.
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A star rating of 4.2 out of 5.21 ratings
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