Udon Noodles with Umami Tahini Sauce
A quick and easy classic Japanese dish
Product
Smoked Tofu Almonds & SesameIngredients
| for the noodles | |
| 400 g | udon noodles |
| 400 g | Smoked Tofu Almonds & Sesame |
| 30 ml | sesame oil |
| 30 ml | tamari (soy sauce) |
| 20 ml | maple syrup |
| for the sauce | |
| 80 ml | tahini |
| 30 ml | tamari (soy sauce) |
| 40 ml | rice vinegar or mirin |
| 80 ml | hot water |
| 2 | limes, juiced |
| 1 tsp | chilli flakes |
| 4 tbsp | sesame seeds |
| some | cilantro/parsley |
| some | spring onions, chillies and cucumber as garnish |
Directions
Thinly slice the tofu. Blend the sesame oil, tamari and maple syrup to make a marinade. Drizzle over the tofu. Place the tofu on a baking tray lined with parchment. Convection bake at 150 °C for 15–20 minutes until crispy. Rotate once halfway through the baking time.
To make the sauce, whisk together the tahini, lime juice, tamari, rice vinegar or mirin, hot water and chilli flakes until smooth.
Toast the sesame seeds. Finely chop the cilantro (oder parsley), dice the spring onions and cucumber, and thinly slice the chillies.
Cook the noodles according to the package instructions. Drain and place in a large bowl along with the tahini sauce, chopped herbs and some of the sesame seeds. Mix well. Serve on plates. Garnish with spring onions, chilli rings and sesame seeds. Top with the baked slices of smoked tofu.
