Ingredients
- 200g firm tofu cut into cubes
- 180g Hakubaku Udon Noodles
- 1 medium carrot
- 1/2 cup of broccoli florets
- 1/2 a large capsicum
- A bunch of pak choy
- Fresh garlic and fresh ginger finely diced
- 2-3 tablespoons soy sauce
- 1-2 tablespoons honey
- 1-2 tablespoons sesame oil
Method
- Cut the tofu into cubes and fry in sesame oil, along with fresh garlic and ginger for 8-10 minutes on medium heat until cooked through and starting to get crispy on the outside. Once cooked to your liking, remove from pan and set aside for later
- In the same pan, add all of your veggies (cut up however you like) and fry for a few minutes until starting to soften and cook slightly, add a dash of sesame oil.
- Meanwhile, while veggies are cooking, grab a saucepan and fill it with about 2 litres of water and bring this to the boil. Once boiling, add the noodles and lower the heat slightly to a rolling simmer/light boil. Cook the Hakubaku Udon noodles for 8 minutes as per instructions on the packet, the remove, drain and set aside.
- Once veggies are cooked through, add the tofu back into the pan along with the noodles. Add in the soy and honey and stir well to combine sauce.
- Plate up in your favourite bowl, and top with a few sesame seeds.
Product used in recipe
- Hakubaku - Hakubaku Organic Soba
