Udon bowl with Hoisin tofu and cucumber salad

Name: Udon bowl with Hoisin tofu and cucumber salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 500 g tofu; 6 garlic cloves; 2 cucumbers; 1 spring onions incl. green parts; 3 tbsp hoisin sauce; 6 tbsp Sriracha sauce; 4 tbsp oil; 4 parcel udon noodles; 1 tsp salt; 6 tbsp soy sauce; 4 tbsp black sesame seeds

Vegan Asian cuisine lunch

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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Crispy, spicy tofu, slightly hot chilli udon noodles and a crisp cucumber salad with a garlic and chilli sauce – culinary fireworks in a bowl! Enjoy this Asian fusion dish warm, straight after it has been cooked, or take it with you in a Tupperware box. It also tastes great cold.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Tofu
4 tbsp	oil for frying
500 g	tofu, cut into cubes
1 tsp	salt
3 tbsp	hoisin sauce
6	garlic cloves, finely chopped

Cucumber salad
3 tbsp	soy sauce
3 tbsp	Sriracha sauce (see note)
4 tbsp	black sesame seeds
2	cucumbers, cut into cubes

Noodles
4 parcel	udon noodles (Mei Yang, 150 g each)
3 tbsp	soy sauce
3 tbsp	Sriracha sauce
1	spring onion incl. green part, cut into thin rings

How it's done

Tofu

Heat the oil in a wide non-stick frying pan. Reduce the heat, add the tofu, season with salt, fry for approx. 5 mins. until crispy, turning occasionally. Remove the tofu, mix with the Hoisin sauce, set aside. Place the garlic in a bowl, pour the remainder of the hot oil from the pan over the top.

Cucumber salad

Add the soya sauce, Sriracha sauce and sesame seeds to the garlic oil, mix well. Add the cucumber and mix well.

Noodles

Heat the noodles as per the packet instructions, place in a bowl, mix in the soya sauce and Sriracha sauce, serve with the tofu and cucumbers. Garnish with the spring onions.

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