Ginger-Soy Tofu with Udon Noodles & Broccoli
with Udon Noodles & Broccoli
- Sesame
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Sesame
- Eggs
- Fish
- Milk
Ingredients
Ginger
Japanese Tofu
1 packet
Udon Noodles
1
Broccoli
1
Red Onion
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
Fresh Chilli
1 packet
Kecap Manis
(Contains: Wheat, Gluten, Soy; May be present: Cashew, Almond, Sesame, Eggs, Fish, Milk)
Nutrition Values
Cooking Steps
Bring a medium saucepan of water to the boil. Cut the Japanese tofu into 2cm cubes. Chop the broccoli into small florets and roughly chop the stalk. Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the long red chilli (if using). Finely grate the ginger and garlic (or use a garlic press).
Add the udon noodles to the saucepan of boiling water and cook until just tender, 8-10 minutes. In the last 3-4 minutes of noodle cook time, add the broccoli and cook until just tender. Drain and refresh under cold water.
While the noodles are cooking, heat a large frying pan on a medium-high heat and toast the sesame seeds until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil, add the tofu and cook until heated through and lightly golden, 2 minutes each side. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and carrot, and cook, tossing, until tender, 4-5 minutes. TIP: Add a dash of water to the pan to help speed up the cooking process. Add the ginger, garlic and 1/2 the long red chilli (if using), and cook until fragrant, 1-2 minutes.
Add the kecap manis, soy sauce, sesame oil and water to a small bowl and stir to combine. Add the udon noodles, tofu and kecap manis sauce and toss until heated through.
Divide the Japanese tofu and noodles between bowls. Garnish with the toasted sesame seeds and remaining long red chilli (if using).
