Tofu schnitzel with udon noodles in a mushroom and ginger broth

Ingredients

• Tofu firm
• Sunflower oil
• Udon noodles
• Boc choy
• Carrot
• Coriander
• Whole brown mushroom x6
• Chicken stock 1l
• Panko breadcrumbs
• 1 egg
• Ginger
• Garlic
• Mirin seasoning
• Red capsicum
• Spring onions

Method

1. Dry tofu between paper towel and press down firmly to dry. Then cut the width and length of the tofu block into slices approx 1cm thick. Like a regular sized schnitzel
2. Coat tofu in egg wash and crumb with panko breadcrumbs and set aside in the fridge
3. Dice all vegetables
4. Place all vegetables into a pan with some sunflower oil. Then Fry 1 tablespoon of ginger with 1 teaspoon of garlic
5. Add a few tablespoons of mirin seasoning
6. Add 1 litre of chicken stock and bring to boil
7. Lower to a simmer and allow to simmer for at least 30 minutes
8. Add udon noodles into pot
9. Whilst the noodles soften shallow fry the tofu schnitzels in hot sunflower oil til golden brown
10. Place vegetables and broth with noodles into a bowl
11. Remove cooked tofu and slice schnitzels into cubes if you desire
12. Loosely top onto bowl containing vegetables and broth
13. Serve and enjoy

Product used in recipe

• Obento - Mirin Seasoning