Julie Le Clerc: Japanese chilli tofu with udon noodles

Picture / Carolyn Robertson

Serves 4

2 tsp chilli sauce
1 tsp wasabi paste
2 Tbs dark soy sauce
1 Tbs teriyaki sauce
1/2 tsp ground chilli powder
350g firm tofu, sliced in 4 portions
1 litre vegetable stock
400g fresh udon noodles
1 bunch spring onions, finely sliced
lime halves

1. In a bowl, combine chilli, wasabi, soy and teriyaki sauces and chilli powder. Spread this mixture over tofu and leave to marinate in a ceramic dish for 20 minutes.

2. Heat a large non-stick frying-pan with a little oil and cook tofu over a medium heat for 2-3 minutes on each side until golden brown.

3. Meanwhile, bring stock to the boil. Add noodles and simmer for 2-3 minutes.

4. Divide noodles between 4 serving bowls, cover noodles with hot stock. Top with cooked tofu and garnish with green shallots. Serve lime halves on the side. 

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.