Tofu, Enoki and Broccoli Udon
Make a broth from
1 Maggi cube
2 tablespoons soy sauce
2 tablespoons Shao Shing rice wine
2 cloves garlic, crushed
1 "thumb" ginger, grated
2 bird's eye chillis, sliced
400 ml water
Simmer together for 20 minutes.
80g deep fried tofu cubes, quartered
125g broccoli
40g udon noodles
80g enoki mushrooms
1 tablespoon cornflour
4 spring onions, slivered
Add the tofu to the broth to warm through. Meanwhile, cook udon according to pack instructions. Steam the broccoli over the udon while it cooks.
Mix the cornflour with a little cold water and use it to thick the sauce. Toss the cooked broccoli, the udon and the enoki mushrooms in the hot sauce. The enoki need only the briefest of cooking, so a sluice in the hot sauce will be enough. Toss in the spring onions, mix and serve.
Nutrition Summary
Calories (kcal) 406.0
Protein (g) 30.2
Carbohydrate (g) 46.4
Fat (g) 11.0
Fibre (g) 6.8
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