I’m no longer vegetarian but, as anyone who knows me will attest, I LOVE TOFU. This is a great recipe - not too spicy and easy to make. Even though it has tofu in it, even Darren likes it!
Ingredients
- 2 tsp chilli sauce
- 1 tsp wasabi paste
- 2 Tbs dark soy sauce
- 1 Tbs teriyaki sauce
- 1/2 tsp ground chilli powder
- 350g firm tofu, sliced in 4 portions (I tend to cube it though - nice large cubes)
- 1 litre vegetable stock
- 400g fresh udon noodles (or if you get the high-end packet ones, you can use the flavour sachet from these also)
- 1 bunch spring onions, finely sliced
- lime halves
- Optional extras: onions, mushrooms
Method
- 1. In a bowl, combine chilli, wasabi, soy and teriyaki sauces and chilli powder. Spread this mixture over tofu and leave to marinate in a ceramic dish for 20 minutes.
- Heat a large non-stick frying-pan with a little oil and cook tofu over a medium heat for 2-3 minutes on each side until golden brown.
- Meanwhile, bring stock (and flavour sachet contents if you have these) to the boil. Add noodles and simmer for 2-3 minutes.
- Divide noodles between 4 serving bowls and cover noodles with hot stock. Top with cooked tofu and garnish with green shallots. Serve lime halves on the side.
Serves 4 people.
Recipe source: NZ Herald’s Viva supplement (and extra commentary by me)