Ingredients
- 400g extra firm tofu
- 1 tbsp vegetable oil
- 1/4 tsp Chinese five spice
- 200g broccoli florets
- 600g udon noodles
- 2 tbsp soy sauce
- 1 onion
- 1 garlic clove
- 1 tsp chilli oil
- 1 tsp maple syrup
- 1 tbsp rice wine vinegar
- 1 carrot
Method
- Prepare the Tofu. Gently crumble the tofu by hand into a bowl, creating a delicate, mince-like texture.
- Crisp the Tofu. Heat a drizzle of oil in a non-stick wok or frying pan over medium-high heat. Add the tofu and let it sizzle, stirring occasionally to break up clumps, until it transforms into golden, crispy perfection—about 7-10 minutes.
- Infuse Flavor. Lower the heat and introduce the aromatic 5-spice powder and a generous splash of soy sauce. Allow the tofu to soak up the rich, savory notes as it cooks for an additional 2-3 minutes.
- Make the Sauce. In a mixing bowl, combine finely sliced onion, minced garlic, a kick of chilli oil, a balanced blend of soy sauce, a touch of maple syrup for depth, and a splash of rice vinegar for brightness. Whisk.
- Cook the Noodles. Boil the noodles just until tender, about 1-2 minutes, gently separating them as they cook. Drain and toss them immediately into the waiting sauce, ensuring every strand is coated.
- Add the veggies. Throw broccoli and carrot in the pan, tossing for a couple of minutes through the sauce and noodles
- Plate and Serve. Arrange the saucy noodles in a serving bowl, then crown them with the crispy, spiced tofu. Finish with a drizzle of chilli oil for an extra layer of heat and sophistication. Enjoy!
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
