Vegan udon noodles with pak choi, red onions and marinated tofu strips in chili-lime sauce

Ingredients for 2 servings:

• 150 g udon noodles
• 400 g pak choi
• 2 small onions, red
• 2 stalk(s) spring onion(s)
• 2 garlic cloves
• 1 handful of radishes
• 1 handful of peanuts, roasted
• 1 small lime(s)
• 250 ml water
• 1 tbsp teriyaki sauce
• ½ tbsp Sriracha sauce
• 2 tsp, heaped miso paste, dark (Aka)
• 1 tbsp raw cane sugar
• 4 tsp peanut oil, roasted
• 180 g natural tofu
• 2 tsp teriyaki sauce
• 2 tsp agave syrup
• 2 tsp soy sauce
• 2 tsp apple cider vinegar
• 1 tsp ketchup
• ½ tsp curry powder
• 2 tbsp peanut oil, roasted
• 1 dashes liquid smoke
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wrap the tofu block in kitchen paper, place it on a plate and weigh it down for at least 10 minutes, e.g. with a tetra pack of milk or similar, so that as much liquid as possible can be pressed out of the tofu. Cut off the root end of the pak choi, separate the individual leaves with the white stalk and wash them thoroughly. Then separate the green leaves and chop the white parts into large pieces, chopping the thicker parts more finely so that everything cooks evenly. Leave the smaller green leaves whole and halve the larger ones. Halve the red onions, peel them, cut off the root end and then cut them lengthwise into thin strips. Wash the spring onions and cut the white parts into wide pieces and the green parts into narrow rings. Keep the green rings separate. Dice the radishes. Peel the garlic and press or finely chop it. Peel the lime and dice the flesh. Finally, cut the tofu into slices and then cut the slices into strips. For the marinade, thoroughly mix the teriyaki sauce, agave syrup, soy sauce, ketchup, apple cider vinegar, and curry powder in a small bowl. Prepare the udon noodles according to the package instructions and then drain. Heat the peanut oil for the tofu strips in a pan and fry them for about 4-5 minutes until crispy on all sides. Then reduce the heat to medium. Meanwhile, heat the peanut oil in a wok or high-sided pan and fry the red onions briefly for a maximum of 1 minute. Then reduce the heat slightly and add the white parts of the bok choy to the wok. Add the garlic and raw cane sugar to the wok and sauté for about 4-5 minutes, stirring continuously. Meanwhile, pour the marinade into the pan with the fried tofu strips, mix everything well, and let it simmer for another 5 minutes over medium heat. Finally, season with salt and add a little liquid smoke. Deglaze the vegetables in the wok with water and add the teriyaki sauce and chili sauce. Add the radishes, white parts of the spring onions, green leaves of the bok choy, and the lime flesh and bring everything to a boil. Stir in the miso paste and simmer for about 2 more minutes, until the green leaves of the bok choy have wilted. Finally, add the drained udon noodles to the wok and stir everything together again. When serving, place the vegetables and noodles on a plate, arrange the tofu strips on top, and sprinkle with the green rings of the spring onions and peanuts. Tips: The udon noodles can be cooked and drained earlier, as they will be reheated in the vegetables at the end. However, do not fry the fried, marinated tofu strips beforehand, as they will otherwise become a bit hard and sticky as they cool. If you don’t have liquid smoke but do have smoked salt, you can omit the soy sauce and add more salt and flavor to the tofu at the end. Note: The specified amount of udon noodles refers to dried noodles. If you’re using pre-cooked udon noodles, you’ll need to add more.