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Meatless Monday: Spiced Udon With Crispy Tofu

udon
Julian Metcalfe and Blanche Vaughan•

Julian Metcalfe, founder of U.K.-based fast-casual superstar Pret a Manger, has a new cookbook out featuring recipes from his new fast-Asian concept, Itsu. Think high-protein, low-carb salads, brown rice, sushi, soups and noodles — fresh food that tastes as good as it looks. Here's hoping it opens Stateside, and in the meantime, try out one of its most popular dishes.

 Time-saving tip: Steam the vegetables over the saucepan you are cooking the noodles in so they cook at the same time.

Reprinted with permission from The Itsu Cookbook

Meatless Monday: Spiced Udon With Crispy Tofu
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Prep Time
20
minutes
Cook Time
25
minutes
Servings
2
udon
Total time: 45 minutes
Ingredients
  • 3 1/2 ounces dried udon noodles or 5 1/2 ounces ready-cooked udon noodles
  • 5 1/2 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 head white or red cabbage
  • 1 yellow or red pepper
  • 3 1/2 ounces sugar snap peas
  • 2 tablespoons sesame seeds
  • 1 tablespoon vegetable oil
  • 5 1/2 ounces firm tofu
  • 4 tablespoons Sriracha chili sauce or other hot red chili sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • juice of 1/2 lime
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped coriander
Directions
  1. :::spicy udon sauce:::
  2. Put all the ingredients into a bowl and mix together well.
  3. :::udon and tofu:::
  4. Cook the udon (if using dried) in a saucepan of the measured boiling water with the salt added for 6 minutes.
  5. While the noodles are cooking, steam the cabbage and peppers for 4-6 minutes, adding the sugar snap peas for the final 2 minutes of the cooking time. (If you are using ready-cooked udon, cook the vegetables for 3 minutes in the salted boiling water and add the udon for the final minute.)
  6. For the tofu, heat the oil in a nonstick frying pan until it is smoking. Pat the tofu slices dry with kitchen paper, add to the pan and fry over a high heat for about 30 seconds on each side until they are crisp and brown. Remove to a plate.
  7. When cooked, drain the noodles (and vegetables if cooking together) well and put them into a large bowl. Add the steamed vegetables and crisp tofu and dress with the sauce.
  8. Serve while hot, with the sesame seeds sprinkled over the top.
 
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