honey soy tofu
with udon noodles
- 600g firm tofu, cut into cubes
- 2 tablespoons vegetable oil
- 800g fresh udon noodles, rinsed
- 1 bunch gai lan (Chinese broccoli), trimmed and halved lengthways
- 250g snow peas (mange tout), halved lengthways
- chilli paste and coriander (cilantro) leaves, to serve
honey soy marinade
- ½ cup (180g) honey
- ⅓ cup (80ml) black vinegar
- ¼ cup (60ml) soy sauce
- 4 cloves garlic, finely grated
- To make the honey soy marinade, mix the honey, black vinegar, soy sauce and garlic in a bowl to combine. Place the tofu and half the marinade in a bowl and mix to coat.
- Heat a large frying pan or wok over medium-high heat. Add the oil and marinated tofu and cook for 2–3 minutes or until the tofu starts to colour. Add the noodles and remaining marinade and cook for 8–10 minutes, stirring occasionally, until the noodles are golden and the sauce thickens. Add the gai lan and snow peas and cook for 2 minutes or until the greens are just tender.
- To serve, divide noodles between bowls and top with the chilli paste and coriander. Serves 4
Swap the tofu for sliced chicken breast or peeled and cleaned raw king prawns.
Photography: Chris Court
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