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Zucchini ginger udon noodles with maple tofu
Cook Time
30 mins
 
Author: Claudia Brick
Ingredients
Noodles
  • 700-800 g zucchini
  • 1 tablespoon olive oil
  • 1 teaspoon kosher slat
  • 1 clove garlic
  • 1 tbsp finely grated ginger
  • 400 g udon noodles (enough for 3-4 servings - I used the parcooked ones)
  • 1/2 cup roughly chopped coriander
  • 1/2 cup roughly chopped mint
  • 4 spring onion finely sliced
  • fried shallots and toasted sesame seeds or togarashi to serve
Dressing
  • Juice of a lime - about 2 tablespoons
  • 2 teaspoons fish sauce
  • 2 teaspoon soy
  • 1 teaspoon maple syrup
  • 1 teaspoon sesame oil
  • 1 red chilli finely chopped (deseed or use less for less spice)
Fried tofu
  • 300 g extra firm tofu
  • 2 teaspoons soy
  • 2 teaspoons maple syrup
  • 2 teaspoons sesame oil
Instructions
  1. Finely slice the zucchini width-ways on a slight diagonal. Heat a large pan over low heat and slowly cook the zucchini (all of it) with the olive oil, salt, garlic and ginger. Keep the heat low and intermittently stir the zucchini for about 20 minutes until soft and translucent but not browned and still holding their shape.
  2. Meanwhile, chop the tofu into 1cm cubes. Place in a single layer and stir through the soy, maple and sesame oil to coat.
  3. Stir all the dressing ingredients together and set aside.

  4. Cook the udon noodles according to packet instructions (ere on the side of less, they go soft quickly). Refresh under cold water.

  5. Cook the tofu over medium-high heat in a non stick pan until browned on most sides.

  6. When the zucchini are done, turn off the heat and add the noodles, herbs, spring onion and dressing. Gently toss together.

  7. Serve up with the tofu, fried shallots and sesame seeds. Also very good with a soft boiled egg on top.