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For the dressing

  • 1 lemon
    zested and juiced
  • 1 lime
    zested and juiced
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 1 tbsp crispy chilli oil

Nutrition: per serving

  • kcal510
  • fat19g
  • saturates3g
  • carbs52g
  • sugars13g
  • fibre11g
    high
  • protein26g
  • salt3.13g
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Method

  • step 1

    Put the tofu in a large bowl. Scatter over the cornflour and some salt and pepper. Mix well to coat. Heat the vegetable oil in a small frying pan on medium heat, then lower in the tofu and cook on all sides until golden, about 5-6 mins. Remove, then drain on kitchen paper and leave to cool.

  • step 2

    In a large container, mix all the dressing ingredients together. Cook the udon following pack instructions.

  • step 3

    Add the tofu to the container with the dressing, then top with the noodles, veg and the coriander, in that order, so the veg stays crunchy.

  • step 4

    When you’re ready to serve, give it all a good shake to combine.

Recipe from Good Food magazine, June 2025

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