Spicy Tofu & Mushroom Udon
Like a ramen, this noodle soup, bursting with flavour, can be rather messy to eat so refrain from wearing your best T shirt, or a white shirt!
Any firm tofu will work here, but I used Tofuking spicy tofu which you can find in some Chinese and Asian supermarkets in the fridge section. It has a much more "meaty" texture, and has been marinated in chili oil and garlic
2 tablespoons sunflower oil
280g firm or extra firm tofu - diced
200g mixed mushrooms - I used chestnut and shitake - sliced
2 cloves garlic - crushed
2cm ginger - peeled and finely chopped or grated
3 spring onions, finely sliced
2 tablespoons white miso
400ml tin a coconut milk
500ml vegetable stock
2 tablespoons light soy sauce
300g cooked udon noodles - I used Straight To Wok
2 large handfuls of spinach
A generous squeeze of lime juice
Green chili (optional)
Heat the oil in a large frying pan over a high heat, then add the tofu and mushrooms and fry for 10-12 minutes, turning occasionally, until the tofu is browned and the mushrooms have lost their liquid. Reduce the heat to low, then add the garlic, ginger and spring onions, and fry for 2 minutes until softened Whisk the miso, coconut milk, stock and soy sauce in a saucepan, then bring to the boil Add the noodles, spinach, tofu and mushrooms and bring back to the boil, then remove from the heat Divide between two bowls and finish with a squeeze of lime juice and a few finely sliced chilis if using