Udon Noodles with Tofu and Spinach in Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 handfuls baby spinach
- 270 g udon noodles
- 200 g tofu
- 1 tablespoon sesame seeds
- some sesame oil
For the sauce:
- 50 ml water
- 6 tablespoon soy sauce
- 3 tablespoon rice vinegar
- 2 tablespoon cornstarch
- 1 tablespoon pepper
- 3 teaspoons garlic granules
- 2 teaspoons agave syrup
- 1 teaspoon ginger powder
Print Recipe
Pin Recipe Instructions
- For the pepper sauce, dissolve the starch in cold water. Add the soy sauce, rice wine vinegar, ginger, agave syrup, garlic and pepper and use the mixer to make a smooth sauce.
- Bring the water to a boil and cook the noodles for 4 - 5 minutes until they are firm to the bite. Drain the pasta and rinse with cold water to prevent them from sticking together.
- Cut the tofu into cubes. Heat some sesame oil in a larger pan and fry the tofu until the cubes are brown all over. Remove the pan from the stove, deglaze with a dash of water, add a dash of pepper sauce and swirl the pan once so that the tofu is glazed all around. Set the tofu aside.
- Put some sesame oil in the pan you have already used. As soon as the oil is hot, add the pasta and pepper sauce. Fry the pasta, stirring constantly, until cooked and completely covered with sauce. Take the pan off the heat and stir in the spinach and tofu cubes.
- Divide the pasta on 4 plates and serve garnished with sesame seeds.
- Tip: The amount of tofu and spinach can be varied as desired.
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