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 Hello ladies and gents this is the Viking telling you that today we are talking about

Sesame & spring onion stir-fried udon with crispy tofu

Preparation and cooking time

• Prep:5 mins
• Cook:15 mins
• Easy
• Serves 4

Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too

• Dairy-free
• Egg-free
• Healthy
• Vegan
• Vegetarian
• Nutrition: Per serving
• 356kcal

Ingredients

• 400g block firm tofu
• 1 tbsp cornflour
• ½ -1 tsp chilli flakes, to taste
• ¼-½ tsp Szechuan peppercorns, ground, to taste
• 1 tbsp vegetable oil
• bunch of spring onions, trimmed and cut into lengths
• 200g green beans, trimmed and cut into lengths
• 400g ready-to-use thick udon noodles
• ½ tbsp sesame oil
• 2 tsp sesame seeds, plus a pinch to serve
• 1 tbsp low-salt soy sauce, plus extra to serve
• 1 tbsp rice vinegar

Method

STEP 1

Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.

STEP 2

Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.

STEP 3

Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.

STEP 4

Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.

And as always have a chilled day from the Viking