Recipe
Good for 2-3 servings⠀
Shoppinglist⠀
- 400g (2 cakes) cooked udon noodles* ⠀
- 1 red bell pepper, sliced into strips⠀
- 1 240g block extra firm tofu, drained and sliced into strips⠀
- ½ large onion, sliced into strips⠀
- 1 small carrot, sliced into strips⠀
- 4 cups (200g) shredded cabbage ⠀
- 1 tbsp sesame oil⠀
- Sesame seeds, for garnishing⠀
- Chopped spring onions, for garnishing⠀
- *Note: Feel free to use other noodles if you’d like!⠀⠀
Sauce Ingredients⠀
- 2 tbsp soy sauce or liquid aminos⠀
- 1 ½ tsp sriracha, adjust according to desired spice⠀
- ¼ cup room temp. water⠀
- 3 tbsp coconut sugar⠀
- 1 tsp sesame oil⠀
- ½ tbsp cornstarch⠀⠀
Preparation
1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.⠀
2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.⠀
3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. ⠀
4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!⠀
By thefoodietakesflight (IG)
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