Kitsune udon with mirin-glazed tofu and spring onion

Ingredients

For 1 serving

• Udon noodles90 g
• Tofu100 g
• Mirin1 tablespoon
• Soy sauce1 tablespoon
• Brown sugar1 teaspoon
• Vegetable broth400 ml
• Wakame seaweed3 g
• Spring onions2
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy, celery,

Method

1. Bring a large pan of water to the boil for the udon. Meanwhile pat the tofu dry with kitchen paper, cut it into 1 cm slices and then into triangles.
2. Heat the groundnut oil in a frying pan over medium heat and fry the tofu for 3 minutes per side, until golden and crisp.
3. Add the mirin, half the soy sauce and the brown sugar and cook for 1–2 minutes, turning the tofu, until the sauce thickens and coats it glossily.
4. In a small pan bring the vegetable stock to the boil with the remaining soy sauce and the wakame and simmer gently for 2 minutes; trim the spring onions and slice them thinly.
5. Cook the udon in the boiling water for the time on the packet, until soft but springy, then drain.
6. Put the udon in the bowl, pour over the hot stock and top with the glazed tofu and spring onions.