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boiling water vegetable stock ground ginger garlic soy sauce paper lime chilli flakes garlic salt your choice udon noodles spring onion lime chilli
Viewed: 9 - Published at: 8 years agoIngredients
- 4 1/4 cups boiling water
- 3 tablespoons vegetable stock or ratio according to stock instructions
- 1 tablespoon ground ginger
- 2 cloves crushed garlic
- 2 tablespoons soy sauce
- 2/3 pound firm tofu cubed and dried with paper towel
- 1 lime + 1/2 lime zest
- 2 tablespoons chilli flakes
- 1 teaspoon garlic powder
- salt
- greens your choice
- udon noodles
- spring onion to garnish
- lime to garnish
- chilli extra, if desired
Method
- Preheat oven to 180 deg cel (356 deg f) and coat cubed tofu in olive oil, lime juice, lime zest, dried chilli, garlic powder, and salt and pepper and place in oven.
- Whilst tofu is roasting, start your noodle broth. Boil 2L of water. Once water is boiling, cook your udon noodles as per packet instructions in the boiling water.
- Once noodles cooked (about 6-7minutes) - remove noodles with tongs into a strainer. DO NOT LOOSE THE WATER - YOU NEED THIS!
- In the remaining water add your stock, ground ginger, soy sauce, crushed garlic, salt and pepper and simmer for 5 minutes. Make sure it's enough for 2 people. If not, add more. Remove the tofu, coat in extra oil, turn and place back in oven for a further 5-8 minutes.
- If you need to pre cook your greens, do this now. Once tofu is extra crispy, remove from oven.
- In your bowl, add the noodles and greens. Pour the broth over the noodles being careful of course. Once bowls are fill with noodles, broth and greens you can top with the tofu, spring onion, extra chili and lime. Enjoy!
