Teriyaki tofu with warm udon and seaweed salad

Go meat-free and try this vegetarian tofu, noodle and seaweed salad. Top with toasted sesame seeds for the perfect finish.

• 600g firm tofu, cut crossways into 2cm-thick slices
• 1/3 cup (80ml) teriyaki marinade
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 1 teaspoon ginger, finely grated
• 1 tablespoon sesame oil
• 440g pkt wok-ready udon noodles
• 2 small carrots, cut into matchsticks
• 2 small Lebanese cucumbers, finely chopped
• 3 spring onions, thinly sliced
• 1 nori sheet, finely shredded

Energy 1919kJ	Fat saturated 2.00g
Fat Total 17.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 47.00g	Dietary Fibre g
Protein 26.00g	Cholesterol mg
Sodium 643.00mg

All nutrition values are per serve.

1. Step 1

   Line a tray with paper towel. Place tofu, in a single layer, on paper towel. Top with more paper towel and press down gently to squeeze out excess moisture.

2. Step 2

   Whisk the teriyaki marinade, honey, vinegar, ginger and half the oil in a bowl. Reserve half the mixture in a jug.

3. Step 3

   Heat the remaining oil in a large frying pan over medium-high heat. Cook the tofu, brushing occasionally with remaining teriyaki mixture, for 2-3 mins each side or until golden.

4. Step 4

   Meanwhile, soak the noodles following packet directions. Drain. Place noodles, carrot, cucumber, spring onion, two-thirds of the nori and the reserved marinade in a bowl. Gently toss to combine.

5. Step 5

   Divide the noodle salad among serving bowls. Top with the tofu and remaining nori.