Asian Udon Noodles & Tofu

Cut the tofu block into thin slices, then crumble into small pieces. The smaller the pieces, the crispier the tofu will be. Prepare the Tofu marinating, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor), or 20 minutes on the counter.

Prepare the sauce.

Coat the tofu with cornstarch. Heat oil in a non-stick skillet. Cook over medium heat for 8–12 minutes, or until the pieces are well browned. Set aside on a plate.

In the same skillet, add a little oil and sauté the carrots for about 2–3 minutes. Add the garlic and the white part of the green onions and cook for 1 minute. Add the noodles, water and sauce, then cover. Once the noodles have separated, add the tofu, half the sesame seeds and the cilantro. Coat well.

Serve the noodles in bowls. Garnish with green onions and the remaining sesame seeds.

Season with salt and pepper.