Name: Tofu udon salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram packet fresh udon noodles; 200 gram packet firm tofu, cut into 5mm slices, halved; 1 lebanese cucumber, halved lengthwise, sliced diagonally; 1 medium carrot, halved lengthwise, sliced diagonally; 1 medium red capsicum, thinly sliced; 70 gram mixed salad leaves; 4 green onions, thinly sliced; 1/4 cup soy sauce; 2 tablespoon vegetable or peanut oil; 1 tablespoon clear honey; 1/4 teaspoon wasabi paste

Tofu udon salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

440 gram packet fresh udon noodles

200 gram packet firm tofu, cut into 5mm slices, halved

1 lebanese cucumber, halved lengthwise, sliced diagonally

1 medium carrot, halved lengthwise, sliced diagonally

1 medium red capsicum, thinly sliced

70 gram mixed salad leaves

4 green onions, thinly sliced

1/4 cup soy sauce

2 tablespoon vegetable or peanut oil

1 tablespoon clear honey

1/4 teaspoon wasabi paste

Method

1.Place noodles in a large heatproof bowl. Cover with boiling water; stand tor 1 minute. Stir to separate strands; drain.

2.Combine noodles, tofu, cucumber, carrot, capsicum, salad mix and half the onion in a large bowl.

3.Whisk remaining ingredients together. Divide salad among shallow serving bowls. Drizzle with dressing. Serve topped with remaining onion.

Keep vegetables, tofu and dressing in separate containers in the fridge, then toss just before serving.
Note

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