Ingredients
- 450g firm tofu
- 2x carrots
- 1x zucchini
- Organic udon noodles - 270g packet
- Small bunch spring onion
- Soy sauce
- Ginger
- Garlic
- Sriracha
- Sesame oil
- Lime juice
- Maple syrup
Method
- Flatten the tofu in paper towel to absorb extra water
- Cut up all vegetables
- Mix together sauce ingredients
- Cut tofu in to 2cm cubes and then pan fry on high heat with olive oil until brown and crispy on outside
- Remove cooked tofu and set aside. Cook all vegetables until browned but still crunchy.
- While vegetables are cooking add udon noodles to boiling water for 8mins
- Add tofu back in to pan with vegetables along with cooked noodles and pour all sauce in to pan, mixing through until everything is covered.
- Add some spring onion to garnish and enjoy!
Product used in recipe
- Hakubaku - Organic Udon Noodle
