Citrussy tofu udon shake-up salad
Cornflour-coated pan-fried tofu tossed with soy and citrus dressing, served over udon with crunchy spring veg.
- 240 g firm tofu
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 2 x 150g packs straight-to-wok udon noodles
- 1 red pepper
- 1 spring onion
- 75 g sugar snaps
- 1 carrot
- 10 g coriander
- 1 lemon
- 1 lime
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 1 tbsp crispy chilli oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Put the tofu in a large bowl. Scatter over the cornflour and some salt and pepper. Mix well to coat.
- Step 2
Heat the vegetable oil in a small frying pan on medium heat, then lower in the tofu and cook on all sides until golden, about 5-6 mins.
- Step 3
Remove, then drain on kitchen paper and leave to cool.
- Step 4
In a large container, mix all the dressing ingredients together.
- Step 5
Cook the udon following pack instructions.
- Step 6
Add the tofu to the container with the dressing, then top with the noodles, veg and the coriander, in that order, so the veg stays crunchy.
- Step 7
When you’re ready to serve, give it all a good shake to combine.
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