Tofu amai udon
Sweet noodles bursting with flavour
300g firm tofu
Half a red onion
Handful of beansprouts
5-6 spring onions
Half a lime
200g noodles (preferably udon). If not fresh noodles, cook according to packet and drain first.
1 egg, beaten
1 tbsp malt vinegar
2 tbsp sugar
2 tbsp soy sauce
1 ½ tbsp tomato ketchup
2 tbsp tamarind paste (or juice of half a lime)
Pinch of salt
- Drain the tofu and cut into blocks that are half an inch (approx.) thick.
- Place between kitchen towel and place a heavy object on it to weigh it down but not squash it completely. Leave for 30 minutes.
- Meanwhile finely slice any vegetables and place in a bowel with the noodles.
- Mix together the amai sauce ingredients and then pour over the noodles and vegetables along with the beaten egg. Make sure everything is well coated.
- Dry fry the tofu slowly until it is firm and golden in colour.
- Tip over the noodles, veg and sauce, cook for 3 – 4 minutes. Keep the contents of the pan moving.
- Serve with a squeeze of lime
Get the whole Wagamama’s experience. Add prawns to the mix and finish with some crushed peanuts.