Super Green Udon Noodles With Tenderstem Broccoli, Crispy Sesame Crusted Tofu & Rayu Chilli Drizzle
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a sauce pan and a large frying pan. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles.Ā
STEP 2
Add theĀ udon noodlesĀ to your saucepan of boiling water and cook for 5ā6 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water - this helps remove excess starch and prevents them from becoming soggy. Set them aside in a colander to drain.
STEP 3
Add theĀ super green noodle sauceĀ andĀ baby spinachĀ to a blender, and blend until smooth and vibrant green. Alternatively, use a hand blender in a bowl, or finely chop the baby spinach and fold it into the sauce.
STEP 4
Cut theĀ tenderstem broccoliĀ into bite-sized pieces, and dice theĀ tofuĀ into 1.5 cm cubes.
Take out two small bowls and fill one with water and the other with the mixed sesame seeds.
In a separate mixing bowl, toss the tofu cubes in cornflour until evenly coated. Lightly dip each cube in water, then roll in the mixed sesame seeds until evenly covered.
Place your frying pan over medium-high heat and add a drizzle of oil. Once hot, add theĀ tenderstem broccoliĀ and fry for 4-5 minutes, until slightly charred and tender but still with a bit of bite. Transfer to a plate and set aside.
In the same pan, add another drizzle of oil and fry theĀ sesame coated tofu cubesĀ for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside on a plate.
STEP 5
Wipe the frying pan clean and place it back over medium heat. Add theĀ super green sauceĀ to the pan and warm gently. Once the sauce is piping hot, add the cookedĀ udon noodlesĀ andĀ tenderstem broccoli, then stir until well combined and heated through.
STEP 6
To serve, divide theĀ super green udon noodlesĀ between serving bowls and top with theĀ crispy sesame crusted tofu. Drizzle withĀ smoky black bean rayu, and enjoy!
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Super Green Udon Noodles With Tenderstem Broccoli, Crispy Sesame Crusted Tofu & Rayu Chilli Drizzle
Super Green Udon Noodles With Tenderstem Broccoli, Crispy Sesame Crusted Tofu & Rayu Chilli Drizzle
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a sauce pan and a large frying pan. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles.Ā
STEP 2
Add theĀ udon noodlesĀ to your saucepan of boiling water and cook for 5ā6 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water - this helps remove excess starch and prevents them from becoming soggy. Set them aside in a colander to drain.
STEP 3
Add theĀ super green noodle sauceĀ andĀ baby spinachĀ to a blender, and blend until smooth and vibrant green. Alternatively, use a hand blender in a bowl, or finely chop the baby spinach and fold it into the sauce.
STEP 4
Cut theĀ tenderstem broccoliĀ into bite-sized pieces, and dice theĀ tofuĀ into 1.5 cm cubes.
Take out two small bowls and fill one with water and the other with the mixed sesame seeds.
In a separate mixing bowl, toss the tofu cubes in cornflour until evenly coated. Lightly dip each cube in water, then roll in the mixed sesame seeds until evenly covered.
Place your frying pan over medium-high heat and add a drizzle of oil. Once hot, add theĀ tenderstem broccoliĀ and fry for 4-5 minutes, until slightly charred and tender but still with a bit of bite. Transfer to a plate and set aside.
In the same pan, add another drizzle of oil and fry theĀ sesame coated tofu cubesĀ for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside on a plate.
STEP 5
Wipe the frying pan clean and place it back over medium heat. Add theĀ super green sauceĀ to the pan and warm gently. Once the sauce is piping hot, add the cookedĀ udon noodlesĀ andĀ tenderstem broccoli, then stir until well combined and heated through.
STEP 6
To serve, divide theĀ super green udon noodlesĀ between serving bowls and top with theĀ crispy sesame crusted tofu. Drizzle withĀ smoky black bean rayu, and enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a sauce pan and a large frying pan. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles.Ā
STEP 2
Add theĀ udon noodlesĀ to your saucepan of boiling water and cook for 5ā6 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water - this helps remove excess starch and prevents them from becoming soggy. Set them aside in a colander to drain.
STEP 3
Add theĀ super green noodle sauceĀ andĀ baby spinachĀ to a blender, and blend until smooth and vibrant green. Alternatively, use a hand blender in a bowl, or finely chop the baby spinach and fold it into the sauce.
STEP 4
Cut theĀ tenderstem broccoliĀ into bite-sized pieces, and dice theĀ tofuĀ into 1.5 cm cubes.
Take out two small bowls and fill one with water and the other with the mixed sesame seeds.
In a separate mixing bowl, toss the tofu cubes in cornflour until evenly coated. Lightly dip each cube in water, then roll in the mixed sesame seeds until evenly covered.
Place your frying pan over medium-high heat and add a drizzle of oil. Once hot, add theĀ tenderstem broccoliĀ and fry for 4-5 minutes, until slightly charred and tender but still with a bit of bite. Transfer to a plate and set aside.
In the same pan, add another drizzle of oil and fry theĀ sesame coated tofu cubesĀ for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside on a plate.
STEP 5
Wipe the frying pan clean and place it back over medium heat. Add theĀ super green sauceĀ to the pan and warm gently. Once the sauce is piping hot, add the cookedĀ udon noodlesĀ andĀ tenderstem broccoli, then stir until well combined and heated through.
STEP 6
To serve, divide theĀ super green udon noodlesĀ between serving bowls and top with theĀ crispy sesame crusted tofu. Drizzle withĀ smoky black bean rayu, and enjoy!
