Smoked Tofu with Udon Noodles

This simple but beautifully presented dish is a winner at the University of Southampton!

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  • 400g smoked tofu, drained, patted dry and cut into 8 squares
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 400g udon noodles
  • 30g peanuts
  • 1 red chilli
  • 2 cloves garlic
  • 1 bunch spring onions
  • 6 tbsp dark soy sauce
  • Micro coriander for decoration


  1. For the dressing – heat the sesame oil in a small frying pan, finely chop one clove of garlic and pan fry on low heat for 1 minute. Add half of the red chilli and continue to fry for 30 seconds. Remove from heat and add the dark soy sauce, mix well and set aside.
  2. Toast the peanuts in a dry pan until a light golden colour then set aside.
  3. Heat the vegetable oil in a shallow frying pan and fry the tofu squares for a minute each side or until golden brown. Drain on some kitchen roll and keep warm.
  4. In a medium saucepan of simmering water, submerge the udon noodles and bok choi and cook for around a minute – drain off water well.
  5. Dress the noodles and bok choi using half the dressing and place in a deep serving bowl. Place the crispy smoked tofu on top and drizzle the remaining dressing. Garnish with the toasted peanuts, sliced red chilli and micro coriander.

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