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Black Vinegar Udon with Scrambled Tofu

13 ingredients

Ingredients

  • 2 portions udon noodles (fresh or dried)

  • 300 g firm tofu, crumbled

  • 1 cup shelled edamame

  • 1 thumb ginger, grated

  • 2 garlic cloves, minced

  • 3 tbsp Chinese black vinegar

  • 2 tbsp soy sauce

  • 1 tbsp maple syrup (or sugar)

  • 1 tsp cornflour mixed with 4 tbsp water

  • 1 tsp sesame oil

  • 2 spring onions, sliced

  • Sesame seeds, to finish

  • Chilli oil (optional)

Steps

Prep

do this first

  1. Cook the udon noodles according to the packet directions, rinse under cold water and drain well.

  2. Crumble the tofu into bite-size pieces and fry in a little oil over medium-high heat for 5–6 minutes until golden and dry, seasoning with a pinch of salt. Set aside.

  3. Blanch the edamame in boiling water for 3–4 minutes and drain.

Cook

dinner time

  1. Mix the black vinegar, soy sauce, maple syrup, cornflour slurry and sesame oil in a small bowl.

  2. Heat a wok over high heat, fry the ginger and garlic for 30 seconds, then add the edamame and noodles. Pour in the sauce and toss until the noodles are glossy.

  3. Fold through the scrambled tofu and serve topped with spring onions, sesame seeds and chilli oil if you like.