Description
A vibrant Citrussy Tofu Udon Shake-Up Salad combining golden pan-fried tofu, chewy udon noodles, and a medley of fresh vegetables, all tossed in a zesty lemon-lime soy dressing for a refreshing and satisfying meal.
Ingredients
Scale
Tofu and Coating
- 240g firm tofu, patted dry then cut into cubes
- 1 tsp cornflour
- Salt and pepper, to taste
- 1 tbsp vegetable oil
Noodles and Vegetables
- 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
Dressing
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 1 tbsp crispy chilli oil
Instructions
- Coat and Fry the Tofu: Place the cubed tofu in a large bowl and sprinkle over the cornflour, salt, and pepper. Toss well to evenly coat the tofu pieces. Heat the vegetable oil in a small frying pan over medium heat, then add the tofu cubes. Fry the tofu, turning occasionally, until all sides are golden and crispy, approximately 5-6 minutes. Remove the tofu and drain on kitchen paper, then set aside to cool.
- Prepare the Dressing: In a large container, combine the lemon zest and juice, lime zest and juice, soy sauce, sesame oil, and crispy chilli oil. Mix thoroughly to blend all the flavors.
- Cook the Udon Noodles: Following the package instructions, cook the straight-to-wok udon noodles until just tender. Drain and set aside.
- Assemble the Salad: Add the cooled fried tofu into the container with the dressing. Layer the cooked noodles on top, followed by the sliced red pepper, spring onion, sugar snaps, carrot ribbons, and finally, the chopped coriander to keep the vegetables crunchy and fresh.
- Shake and Serve: When ready to eat, place a lid on the container and give it a thorough shake to combine all ingredients and evenly distribute the dressing. Serve immediately for the best flavor and texture.
Notes
- Patting the tofu dry is essential to ensure crispiness when frying.
- Adding the vegetables after the noodles preserves their crunchiness.
- The salad can be served cold or at room temperature.
- Adjust the amount of crispy chilli oil according to your spice preference.
- Use gluten-free soy sauce if you require a gluten-free dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Keywords: tofu udon salad, citrus dressing, stir-fried tofu, asian noodle salad, vegetarian noodle dish
