Tofu in Creamy Spiced Sauce with Udon Noodles
SERVES: 4 DIFFICULTY: Easy
Udon with a thick creamy sauce will leave you too full for dessert
INGREDIENTS
400g Hakubaku udon noodles
200g Silken tofu (crumbled)
1 Red onion (chopped)
1 clove Fresh garlic (minced)
1tbsp Fresh parsley (finely chopped)
1tbsp Plain flour
2tbsp Olive oil
350ml Soy milk
Sea salt (to taste)
Black pepper (freshly ground) to taste
1/4tsp Thyme
Cayenne pepper (to taste(
1 cup Green peas
1 cup Baby spinach leaves (shredded)
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METHOD
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside (keeping warm)
STEP TWO:CREAMY SAUCE
Heat oil in a pan.
Add onion and sautee until golden.
Add garlic, then cover and cook for 1 minute.
Stir in flour and cook for a few seconds.
Add the soy milk stirring briskly to combine and until slightly thickened.
Stir in all remaining ingredients.
When thoroughly heated remove from heat.
STEP THREE:SERVING
Place udon noodles in deep individual serving bowls.
Ladle the creamy tofu sauce over the top.
Serve immediately.
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