Tofoo Yaki Udon

Serves 4 • Prep 5 min • Cooking 15 min
Vegans

Get this Stuff

For the marinade

  • 5 tbsp mirin
  • 4 tbsp soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp Worcester sauce (or vegan alternative)
  • Juice of 1 lime

For the stir fry

  • 1 tbsp veg oil
  • 280g Teriyaki Tofoo, cubed
  • 4 garlic cloves, finely sliced
  • 1 red onion, sliced
  • 600g straight to wok udon noodles
  • 1 ripe mango, sliced
  • 1 fresh lemongrass, sliced
  • Large handful of peanuts, roughly chopped
  • Bunch thai basil, roughly torn

Optional toppings

  • crispy onion
Do this stuff

1. Mix all marinade ingredients plus a pinch of pepper in a small bowl and set to one side.

2. Heat 1 tbsp of oil in a non-stick pan over a medium heat and add your teriyaki Tofoo cubes. Fry for 6-8 mins, stirring as you go until golden. Add your garlic and red onion and fry for a further 4 mins until fragrent.

3. Now to add the marinade followed by udon noodles and fry for 3 mins, stirring and combining together before mixing through your mango, lemongrass, peanuts and basil to coat in the sauce.

4. Time to get your chopsticks out! Serve into bowls and top with crispy onion for a speedy and vibrant dinner ready in only 20 mins!

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