Name: Citrussy tofu udon shake-up salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 240g firm tofu patted dry then cut into cubes; 1 tsp cornflour; 1 tbsp vegetable oil; 2 x 150g packs straight-to-wok udon noodles; 1 red pepper finely sliced; 1 spring onion finely sliced; 75g sugar snaps sliced into three; 1 carrot cut into ribbons; 10g coriander roughly chopped; 1 lemon zested and juiced; 1 lime zested and juiced; 2 tbsp soy sauce; ½ tsp sesame oil; 1 tbsp crispy chilli oil

240g firm tofu
patted dry then cut into cubes
1 tsp cornflour
1 tbsp vegetable oil
2 x 150g packs straight-to-wok udon noodles
1 red pepper
finely sliced
1 spring onion
finely sliced
75g sugar snaps
sliced into three
1 carrot
cut into ribbons
10g coriander
roughly chopped

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

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.