Ingredients
H
½ Half a block of firm tofu (cut into cubes)
c
spray cooking oil
b
2 bundles udon noodles (fresh or vacuum packed)
s
1 tbsp sesame oil
s
1 bunch spring onions (about 5), finely sliced
g
2 garlic cloves, crushed
t
1 thumb sized piece of ginger, grated
l
1 large potato
s
1 tbsp soy sauce
m
1 tsp miso paste (optional, but makes it extra good)
t
400 ml tin coconut milk
v
300 ml vegetable stock
b
2 big handfuls spinach
L
Lime wedge, chilli oil & sesame seeds to finish
Directions
1
Start by adding your tofu cubes to a baking tray, season with salt and pepper and spray with cooking oil. Cook for 12 mins at 220C.
H
½ Half a block of firm tofu (cut into cubes)
c
cooking oil
2
Heat the sesame oil in a medium pan. Add the spring onions and cook for 2–3 mins until soft.
s
1 tbsp sesame oil
s
1 bunch spring onions (about 5), finely sliced
3
Stir in the potato, garlic, ginger, soy sauce and miso. Let it all sizzle for 30 seconds.
l
1 large potato
g
2 garlic cloves, crushed
t
1 thumb sized piece of ginger, grated
s
1 tbsp soy sauce
m
1 tsp miso paste (optional, but makes it extra good)
4
Pour in the veg stock, then simmer gently for 5 mins.
v
300 ml vegetable stock
5
In a separate saucepan, boil some water and cook the udon noodles until they’re soft and glossy.
b
2 bundles udon noodles (fresh or vacuum packed)
6
Stir in the spinach to the broth and cook until wilted for a few minutes.
b
2 big handfuls spinach
7
Add the broth to a blender and blitz until smooth. Pour in the coconut milk and blitz again. Season to taste.
t
400 ml tin coconut milk
8
Serve in deep bowls with the noodles, squeeze of lime, chilli oil, top with the crispy tofu and sprinkle sesame seeds on top.
L
Lime wedge, chilli oil & sesame seeds to finish
