Stir Fry Udon Noodles with Minced Tofu

Ingredients:

For the Stir-Fry:

• 2 packets (about 300g) udon noodles (fresh or dried)
• 2 cups sliced mushrooms
• 2 tablespoons minced garlic
• 1/2 cup sliced spring onions
• 1 tablespoon oil
• 1 block (400g) extra-firm tofu, crumbled
• 2 cups baby spinach
• Chopped onion greens (for garnish)
• Sesame seeds (for garnish)

Sauce:

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon chili paste (optional, adjust to your spice preference)

Method:

• In a small bowl, whisk together the oyster sauce, soy sauce, sugar, sesame oil, and chili paste (if using). Set aside.
• Cook the udon noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
• While the noodles cook, crumble the tofu with your hands or a fork.
• Heat oil in a large wok or pan over medium-high heat. Add the crumbled tofu and cook, undisturbed, for a few minutes until slightly crisped on the bottom. Then, give it a good stir to crumble further.
• Add the garlic and spring onions to the pan with the tofu and cook for another minute, until fragrant.
• Add the sliced mushrooms to the pan and cook for 3-4 minutes, or until softened and slightly browned.
• Add the cooked noodles and prepared sauce to the pan with the vegetables and tofu. Toss well to coat the noodles evenly.
• Stir in the baby spinach and cook for just a minute, until wilted.
• Plate the stir-fry and garnish with chopped onion greens and sesame seeds. Serve immediately and enjoy!