Panda’s Kitchen

Whole grain, plant based, made for the kitchen bench

Udon with Marinated Tofu

Ingredients

Method

1. Marinate the tofuMedium bowl
   • Press firm tofu for 10 minutes under something heavy, then cut into bite-size cubes or thin slabs.
   • In the bowl mix soy, crushed garlic cloves, grated fresh ginger, brown sugar and water.
   • Turn the tofu through it and set aside. 30 minutes is ideal.
   • Pressing is what lets the marinade in — tofu straight from the tub is already full of water.
2. Onion and mushroom
   • Cut small brown onion into slivers. Set aside in a bowl and salt generously.
   • Slice large mushrooms and set aside.
   • Drain tinned baby corn and rinse. Halve any thick ones lengthways.
3. SoupSmall / medium pot
   • water with dashi stirred through — 300 ml water and 15 ml dashi per person.
   • Bring to the boil, 2 minutes. Turn off and set aside.
4. FryMedium frypan
   • Olive oil, generously, over medium heat.
   • Add the onion and cook to soften.
   • Add the mushroom and cook a little.
   • Add the tofu and all the marinade from the bowl. Brown the tofu, turning it now and then, until the marinade has reduced to a sticky glaze.
   • Add the baby corn for the last 2 minutes, just to warm through and pick up some colour.
   • Give the tofu a minute undisturbed each turn — move it too often and it steams instead of browning.
5. NoodlesLarge pot
   • Boil the water early, but leave the noodles until the last 5 minutes.
   • Add udon. They only need a good heating and to separate.
   • Wokka packets hold 2 small packs — one small pack is one serve, not two.
6. Plate upSoup bowls
   • Noodles first, then the tofu, onion, mushroom and corn on top, then the soup poured around.
   • Garnish with freshly sliced shallots and a sprinkle of dried fried shallots.
   • Eat with chopsticks. Iced water or kombucha alongside.

Nutrition per serve