Ingredients
- 1 pack udon noodles, prepared according to package instructions
- 1 block tofu (remove as much water as possible)
- 7–8 garlic cloves, chopped
- ½ tsp ginger paste
- ¼ cup spring onion, chopped
- 1 tbsp carrot, sliced
- ½ onion, sliced
- Green chillies
- 2 tbsp coloured capsicum
- 1–2 dry red chillies
- 2 tbsp potato starch (or cornstarch)
- 1–2 tbsp soya sauce
- 1–2 tbsp gochugaru (Korean chilli flakes)
- 1–2 tbsp white wine vinegar
- 1–2 tbsp honey
- ½–1 tbsp mirin
- 1–2 tsp potato starch
Instructions
- Add black pepper, salt and garlic powder to the 2 tbsp potato starch.
- Cut the tofu into cubes and coat each piece well with the potato starch.
- Shallow fry over medium heat until all the tofu pieces are golden brown.
- Keep the tofu pieces separated while frying.
- Remove and keep aside.
- In the same pan, add all the chopped vegetables and dry red chillies.
- Sauté for 1 minute.
- Mix all the sauces together and pour them into the pan.
- Cook for another minute.
- Add the fried tofu and prepared udon noodles.
- Stir-fry everything together for 1–2 minutes.
- Garnish with sesame oil or sesame seeds and chopped spring onions.
- Your delicious Udon Noodles with Tofu are ready.
- Enjoy!
SPICE LEVEL: 🌶🌶
