Citrussy tofu udon shake-up salad
- Total time
- 20 min
- servings
- 2 servings
- Dish type
- Main dish
Contains sesameContains soyVegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
10 min
Cook
10 min
Total time
20 min
Ingredients
Ingredients
servings
- 240 g firm tofu patted dry then cut into cubes
- 1 c. à café cornflour
- 1 c. à soupe vegetable oil
- 2 x 150g packs straight-to-wok udon noodles
- 1 red pepper finely sliced
- 1 spring onion finely sliced
- 75 g sugar snaps sliced into three
- 1 carrot cut into ribbons
- 10 g coriander roughly chopped
- 1 lemon zested and juiced
- 1 lime zested and juiced
- 2 c. à soupe soy sauce
- 0,5 c. à café sesame oil
- 1 c. à soupe crispy chilli oil
Method
- 1
Put the tofu in a large bowl. Scatter over the cornflour and some salt and pepper. Mix well to coat. Heat the vegetable oil in a small frying pan on medium heat, then lower in the tofu and cook on all sides until golden, about 5-6 mins. Remove, then drain on kitchen paper and leave to cool.
- 2
In a large container, mix all the dressing ingredients together. Cook the udon following pack instructions.
- 3
Add the tofu to the container with the dressing, then top with the noodles, veg and the coriander, in that order, so the veg stays crunchy.
- 4
When you’re ready to serve, give it all a good shake to combine.
Nutrition
- calories
- 510 calories
- fatContent
- 19 grams fat
- fiberContent
- 11 grams fiber
- sugarContent
- 13 grams sugar
- sodiumContent
- 3.13 milligram of sodium
- proteinContent
- 26 grams protein
- carbohydrateContent
- 52 grams carbohydrates
- saturatedFatContent
- 3 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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