UDON NOODLES WITH SWEET AND SOUR TOFU
SERVES 4 PREP 5 MINS COOK 10 MINS
Pickled ginger gives noodles and tofu an unusual twist, complemented by a tangy sweet and sour sauce.
- 2 tbsp sunflower oil
- 1 tbsp pickled ginger
- 9oz (250g) firm tofu, cut into cubes
- salt and freshly ground black pepper
- 10oz (300g) udon noodles
For the sweet and sour sauce:
- 1 tbsp sunflower oil
- 3 garlic cloves, finely chopped
- 2in (5cm) piece of fresh ginger root, cut into fine strips
- pinch of brown sugar
- 10 cherry tomatoes, halved
- 4 spring onions, finely chopped
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Chinese cooking wine
1 First, make the sauce. Pour 1 tablespoon of sunflower oil into a wok, then add the garlic and fresh ginger and cook for 1 minute. Add in the sugar and stir for a few seconds, then add the tomatoes and spring onions. Keep stirring for a few more minutes, until the tomatoes start to break down (you can squash them with the back of a fork).
2 Add the soy sauce, vinegar, and cooking wine. Bring to a boil, reduce to a simmer and cook for a couple of minutes.
3 Fry the tofu in 2 tablespoons of sunflower oil until golden. Stir the tofu and pickled ginger into the sweet and sour sauce. Taste, and season with salt and black pepper if required.
4 To finish, stir in the noodles and wait until they soften (about 2 minutes), then serve.
STATISTICS PER SERVING:
- Energy 281cals/1,173kJ
- Carbohydrate 30g
- Sugar 3g
- Fiber 0.5g
- Fat 13.5g
- Saturated fat 2g
- Sodium 0.4g
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