By La vie dans mon assiette
In collaboration with Unisoya
What you need
Ingredients (4 servings)
For the tofu :
2 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon ginger
1 tablespoon Chili Crisp
½ teaspoon garlic powder
1 tablespoon sesame oil
1 454 g packet Unisoya tofu
Ground pepper
Vegetable oil
For the udon noodles :
1 packet udon noodles
1 tablespoon sesame oil
1 tablespoon white sesame
Salt
For the salad:
Plan quantities according to appetite, and save the rest for the next day.
Sliced strawberries
Zucchini halves
Spinach
Fresh mint, coarsely chopped
Chives, minced
Fresh ginger
Chili crisp
How to proceed
In a bowl, combine all ingredients for the tofu marinade.
Cut tofu block into 1 cm-thick triangles. Marinate for 20 minutes on the counter.
Heat the oil in a non-stick pan over medium heat and add the tofu pieces. Cook each side until the pieces are nicely toasted. Set aside on a plate.
Fry the zucchini in butter until golden.
Cook udon noodles according to package instructions. Then add oil, sesame seeds and salt. Mix well. Set aside for later use.
Prepare remaining salad ingredients. Set aside for later use.
Serve in bowls. Add ginger zest and a few dashes of chili crisp.
Enjoy your meal!