FRIED HOISIN TOFU WITH PEANUT SAUCE-TOUCHED UDON
SERVES 2 PORTIONS
1⁄2 cup hoisin sauce
4 tbsp soy sauce, divided
113g (4oz) extra-firm tofu, drained, and cubed
1⁄4 cup cornstarch or potato starch
2 tbsp coconut oil
198g (7oz) packaged organic udon noodles
1⁄2 cup plus 2 tbsp vegetable broth
1⁄4 cup peanut butter
142g (5oz) baby spinach
NUTRITIONAL VALUES
Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg
METHOD
In a small bowl, combine the hoisin and 2 tbsp soy sauce. Toss in the cubed tofu and set aside for 30 minutes to marinate.
On a large plate, spread out the cornstarch. Remove the tofu from the marinade and toss it in the cornstarch to coat all sides.
In a large skillet, heat the oil over medium-high heat. Fry the tofu on all sides in the hot oil. Place aside.
Fill a large saucepan halfway with water and cover it. Bring to a boil before adding the udon. Cook for 5 minutes before draining. Place aside.
Bring the broth and peanut butter to a boil in the same saucepan. Reduce the heat to low and cook for 2 minutes before adding the udon back into the pan. Apply the sauce to the udon. Stir the spinach into the sauce and noodles in the pot. Cook, on low heat, for about 3 minutes, or until the spinach wilts.
Remove from the heat and divide the mixture evenly between two bowls. Half of the tofu should be placed on top of each bowl of udon. Drizzle with the remaining hoisin mixture.
On a large plate, spread out the cornstarch. Remove the tofu from the marinade and toss it in the cornstarch to coat all sides.
In a large skillet, heat the oil over medium-high heat. Fry the tofu on all sides in the hot oil. Place aside.
Fill a large saucepan halfway with water and cover it. Bring to a boil before adding the udon. Cook for 5 minutes before draining. Place aside.
Bring the broth and peanut butter to a boil in the same saucepan. Reduce the heat to low and cook for 2 minutes before adding the udon back into the pan. Apply the sauce to the udon. Stir the spinach into the sauce and noodles in the pot. Cook, on low heat, for about 3 minutes, or until the spinach wilts.
Remove from the heat and divide the mixture evenly between two bowls. Half of the tofu should be placed on top of each bowl of udon. Drizzle with the remaining hoisin mixture.
