Citrussy tofu udon shake-up salad

Ingredients

For 2 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. 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. 2.In a large container, mix all the dressing ingredients together. Cook the udon following pack instructions.
3. 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. 4.When you’re ready to serve, give it all a good shake to combine.