Name: Teriyaki tofu with warm udon and seaweed salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 600g firm tofu, cut crossways into 2cm-thick slices; 80ml teriyaki marinade; 28.60 gm honey; 20.00 ml rice wine vinegar; 1 tsp ginger, finely grated; 20.00 ml sesame oil; 440g pkt wok-ready udon noodles; 2 small carrots, cut into matchsticks; 2 small Lebanese cucumbers, finely chopped; 3 spring onions, thinly sliced; 1 nori sheet, finely shredded

Teriyaki tofu with warm udon and seaweed salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Try a refreshing vegetarian tofu and noodle salad with seaweed, topped with crunchy toasted sesame seeds.

Ingredients:

600g firm tofu, cut crossways into 2cm-thick slices
80ml teriyaki marinade
28.60 gm honey
20.00 ml rice wine vinegar
1 tsp ginger, finely grated
20.00 ml sesame oil
440g pkt wok-ready udon noodles
2 small carrots, cut into matchsticks
2 small Lebanese cucumbers, finely chopped
3 spring onions, thinly sliced
1 nori sheet, finely shredded

Instructions:

Cover the tray with a paper towel and arrange the tofu in a single layer. Add another paper towel on top and gently press down to remove excess moisture.
Combine the teriyaki marinade, honey, vinegar, ginger, and half of the oil in a bowl. Set aside half of the mixture in a jug.
Drizzle the remaining oil in a large frying pan over medium-high heat. Sear the tofu, basting with the remaining teriyaki mixture, for 2-3 mins per side until golden.
While the noodles are soaking according to the instructions on the packet, drain them. In a bowl, mix the noodles with carrot, cucumber, spring onion, two-thirds of the nori, and the reserved marinade, gently tossing to combine.
Serve the noodle salad in individual bowls, garnish with tofu, and sprinkle with the remaining nori.

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