Teriyaki tofu with warm udon and seaweed salad

Go meat-free and try this vegetarian tofu, noodle and seaweed salad. Top with toasted sesame seeds for the perfect finish.

Recipe «Teriyaki tofu with warm udon and seaweed salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 600g firm tofu, cut crossways into 2cm-thick slices, 1/3 cup teriyaki marinade, 1 tbsp honey, 1 tbsp rice wine vinegar, 1 tsp ginger, finely grated , 1 tbsp sesame oil, 440g pkt wok-ready udon noodles, 2 small carrots, cut into matchsticks , 2 small Lebanese cucumbers, finely chopped, 3 spring onions, thinly sliced, 1 nori sheet, finely shredded.

Ingredients:

• 600g firm tofu, cut crossways into 2cm-thick slices 
• 1/3 cup teriyaki marinade 
• 1 tbsp honey 
• 1 tbsp rice wine vinegar 
• 1 tsp ginger, finely grated 
• 1 tbsp sesame oil 
• 440g pkt wok-ready udon noodles 
• 2 small carrots, cut into matchsticks 
• 2 small Lebanese cucumbers, finely chopped 
• 3 spring onions, thinly sliced 
• 1 nori sheet, finely shredded 

Instructions

1. Line a tray with paper towel. Place tofu, in a single layer, on paper towel. Top with more paper towel and press down gently to squeeze out excess moisture.
2. Whisk the teriyaki marinade, honey, vinegar, ginger and half the oil in a bowl. Reserve half the mixture in a jug.
3. Heat the remaining oil in a large frying pan over medium-high heat. Cook the tofu, brushing occasionally with remaining teriyaki mixture, for 2-3 mins each side or until golden.
4. Meanwhile, soak the noodles following packet directions. Drain. Place noodles, carrot, cucumber, spring onion, two-thirds of the nori and the reserved marinade in a bowl. Gently toss to combine.
5. Divide the noodle salad among serving bowls. Top with the tofu and remaining nori.