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Teriyaki tofu with warm udon and seaweed salad
Teriyaki tofu with warm udon and seaweed salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vegetarian tofu and seaweed salad with noodles, garnished with 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:
  • 1. Prepare a tray lined with a paper towel. Arrange tofu in a single layer on the paper towel. Add another layer of paper towel on top and gently press down to remove excess moisture.
  • In a bowl, whisk together teriyaki marinade, honey, vinegar, ginger, and half of the oil. Set aside half of the mixture in a jug.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook the tofu for 2-3 mins each side, brushing with the remaining teriyaki mixture, until golden.
  • Soak the noodles per the packet instructions, then drain. Combine the noodles, carrot, cucumber, spring onion, two-thirds of the nori, and reserved marinade in a bowl, gently tossing to mix.
  • Ladle the noodle salad into individual bowls and garnish with tofu and the rest of the nori.

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