Citrussy tofu udon shake-up salad
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Citrussy tofu udon shake-up salad

Liven up your packed lunch with this udon noodle-based salad, tossed with tofu, sugar snaps, pepper, spring onions and carrot in a lemon and lime dressing

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 510
  • fat 19g
  • saturates 3g
  • carbs 52g
  • sugars 0g
  • fibre 11g
  • protein 26g
  • salt 3.13g

Ingredients

  • 240g firm tofu , patted dry then cut into cubes
  • 1 tsp cornflour
  • 1 tbsp vegetable oil
  • 2 x 150g packs straight-to-wok udon noodles
  • 1 red pepper , finely sliced
  • 1 spring onion , finely sliced
  • 75g sugar snaps , sliced into three
  • 1 carrot , cut into ribbons
  • 10g coriander , roughly chopped
  • 1 lemon , zested and juiced
  • 1 lime , zested and juiced
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 1 tbsp crispy chilli oil

Method

  1. Put the tofu in a large bowl. Scatter over the cornflour and some salt and pepper. Mix well to coat. Heat the vegetable oil in a small frying pan on medium heat, then lower in the tofu and cook on all sides until golden, about 5-6 mins. Remove, then drain on kitchen paper and leave to cool.

  2. In a large container, mix all the dressing ingredients together. Cook the udon following pack instructions.

  3. Add the tofu to the container with the dressing, then top with the noodles, veg and the coriander, in that order, so the veg stays crunchy.

  4. When you’re ready to serve, give it all a good shake to combine.

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