Marinated tofu with udon noodles & greens
A simple yet smart noodle dish packed with flavour and ready in just 20 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- Heat a non-stick frying pan to medium heat. Dry fry the tofu in batches until it gives up any excess liquid and turns pale gold.
- Put the soy, mirin, sesame, ginger and chilli in a bowl. Add the tofu and toss to coat - leave to marinate for 10 minutes.
- Cook the noodles following the pack instructions rinse under cold water and drain.
- Heat 1 tbsp of oil in a non-stick wok or large pan. Stir fry the spring onions and greens until wilted, then add the tofu and marinade and stir-fry for a few minutes.
- Add the noodles and veg stock and toss until heated through. Serve with extra shredded chilli and spring onion if you like.
Per serving
240 kcalories, protein 12.4g, carbohydrate 34.1g, fat 6.9 g, saturated fat 0.7g, fibre 3.5g, salt 3.59 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9695/
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Ingredients
- 1 block firm tofu , sliced into thick strips
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp root ginger , grated
- 1 red chilli , shredded
- 100ml vegetable stock
- 300g udon noodles
- 4 spring onions , shredded
- 300g greens , shredded
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 1 block firm tofu , sliced into thick strips
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp root ginger , grated
- 1 red chilli , shredded
- 100ml vegetable stock
- 300g udon noodles
- 4 spring onions , shredded
- 300g greens , shredded
Per serving
240 kcalories, protein 12.4g, carbohydrate 34.1g, fat 6.9 g, saturated fat 0.7g, fibre 3.5g, salt 3.59 g
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05 January 2010
Potatohead rated this recipe
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12 June 2011
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06 November 2012
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