Super Green Udon Noodles With Tenderstem Broccoli, Crispy Sesame Crusted Tofu & Rayu Chilli Drizzle

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle, then take out a sauce pan and a large frying pan. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles. 

STEP 2

Add the udon noodles to your saucepan of boiling water and cook for 5–6 minutes, or until tender but still al dente. Once cooked, drain and rinse the noodles under cold water - this helps remove excess starch and prevents them from becoming soggy. Set them aside in a colander to drain.

STEP 3

Add the super green noodle sauce and baby spinach to a blender and blend until smooth and vibrant green. Alternatively, use a hand blender in a bowl, or finely chop the baby spinach and fold it into the sauce.

STEP 4

Cut the tenderstem broccoli into bite-sized pieces. Place your frying pan over medium-high heat and add a drizzle of oil. Once hot, add the tenderstem broccoli and fry for 4-5 minutes, until slightly charred and tender but still with a bit of bite. Transfer to a plate and set aside.

STEP 5

Dice the tofu into 1.5cm cubes.

Take out two small bowls. Add the sesame seed mix and cornflour to one bowl and combine well. Fill the other bowl with water.

Dip each tofu cube in the water, then roll it in the sesame seed and cornflour mixture to coat all sides. Repeat with the remaining tofu.

In the same frying pan you used to cook the tenderstem broccoli, add another drizzle of oil. Once hot, fry the sesame-coated tofu cubes for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove from your pan and set aside on a plate.

Alternatively, you can bake the sesame-crusted tofu. Preheat your oven to 220°C / 200°C fan. Arrange the coated tofu cubes in a single layer on a baking tray and spray generously with oil for the crispiest result. Bake for 20 minutes, turning halfway through cooking.

STEP 6

Wipe your frying pan clean and place it back over medium heat. Add the super green sauce and warm through for 2-3 minutes, until lightly simmering. Once the sauce is piping hot, add the cooked udon noodles and tenderstem broccoli, then stir until well combined and heated through. 

STEP 6

To serve, divide the super green udon noodles between serving bowls and top with the crispy sesame crusted tofu. Drizzle with the smoky black bean rayu and enjoy!