Udon Noodles with Crispy Tofu and Peanut Sauce
17 min 1 serving 930 kcal · 39 g proteinLevel: Intermediate
The nutritionist's note
Cornflour creates a dry crust that stays crisp under the sauce. Adding the tofu last decides the texture: mixed in too early, it softens within two minutes.
Ingredients
1 serving
- udon noodles150 g
- firm tofu160 g
- peanut butter35 g
- cornflour15 g
- soy sauce15 ml
- rice vinegar8 ml
- sunflower oil15 g
Method
- 1
Coat the diced tofu in cornflour and fry for 6 minutes in the sunflower oil (15 g).
- 2
Cook the udon for 4 minutes, then rinse under cold water.
- 3
Whisk the peanut butter, soy sauce, rice vinegar and hot water.
- 4
Toss the noodles with the sauce and add the tofu at the last moment.
Nutrition facts
per serving
| Energy | 930 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 102 g |
| Fat | 40 g |
| Fibre | 10 g |
| Iron | 6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- soy
- peanuts
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