Ingredients
f
500 g firm tofu, cut into 1 cm cubes
M
1 teaspoon MSG
s
1 teaspoon salt
s
1 tablespoon soy sauce
o
1 tablespoon olive oil
c
1 tablespoon cornstarch
u
150 g udon noodles
g
20 g ginger, finely chopped
g
3 garlic cloves, finely chopped
t
100 g tenderstem broccoli, cut into bite sized pieces
k
100 g kale, chopped
s
50 g spring onions, thinly sliced
m
3 tablespoons mixed sesame seeds, to garnish
F
For the tahini chilli sauce:
t
4 tablespoons tahini
s
4 tablespoons soy sauce, plus extra to garnish
m
1 tablespoon maple syrup
r
1 tablespoon rice vinegar
c
1 tablespoon chilli oil
Directions
1
Bring a saucepan of water to the boil with MSG and salt. Add the tofu and simmer for 7–8 minutes. Drain, then let the tofu steam-dry in the colander for a few minutes so the surface is no longer wet.
M
1 teaspoon MSG
s
1 teaspoon salt
f
500 g firm tofu, cut into 1 cm cubes
2
Preheat the oven to 200°C. Toss the tofu with soy sauce, 1 tablespoon olive oil and cornstarch until evenly coated. Spread on a lined baking tray and bake for 20–25 minutes, turning halfway, until golden and crisp.
s
1 tablespoon soy sauce
o
1 tablespoon olive oil
c
1 tablespoon cornstarch
3
Cook the udon noodles in a separate saucepan of salted boiling water for 4–5 minutes, until al dente. Drain and rinse under cold water until cool to the touch.
u
150 g udon noodles
4
For the tahini chilli sauce:
1
Whisk the tahini, tamari, maple syrup, rice vinegar, chilli oil and 1–2 tablespoons water in a small bowl until smooth and pourable, like single cream.
t
4 tablespoons tahini
s
4 tablespoons soy sauce, plus extra to garnish
m
1 tablespoon maple syrup
r
1 tablespoon rice vinegar
c
1 tablespoon chilli oil
2
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the ginger and garlic, stir-fry for 1 minute until fragrant. Add the broccoli and kale, stir-fry for 4 minutes until just tender.
o
1 tablespoon olive oil
g
20 g ginger, finely chopped
g
3 garlic cloves, finely chopped
t
100 g tenderstem broccoli, cut into bite sized pieces
3
Add the noodles, sauce, spring onions and baked tofu. Toss well. Serve topped with mixed sesame seeds and, if you like, a squeeze of lime and extra tamari.
s
soy sauce, plus extra to garnish
