Citrusy tofu udon shake‑up salad

• firm tofu↗240g g

  drained with paper towel, then cubed

• cornstarch1 tsp tsp
• vegetable oil↗1 tbsp tbsp
• udon noodles (straight in wok)↗2 x 150g packs
• red pepper↗1

  thinly sliced

• green onion↗1

  thinly sliced

• sugar snap peas↗75g g

  cut into three pieces

• carrot↗1

  julienned

• coriander↗10g g

  roughly chopped

• lemon↗1

  zest and juice

• lime↗1

  zest and juice

• soy sauce↗2 tbsp tbsp
• sesame oil↗½ tsp tsp
• crispy chili oil1 tbsp tbsp

Step-by-step instructions

1. 1

   Place the tofu in a large bowl. Sprinkle with corn starch and a little salt and pepper. Mix well to coat. Heat the vegetable oil in a small pan over medium heat, then add the tofu and fry on all sides until golden, about 5‑6 minutes. Remove, drain onto a paper towel and let cool.

2. 2

   In a large bowl, combine all the dressing ingredients. Prepare the udon according to the package instructions.

3. 3

   Add the tofu to the bowl with the dressing, then add the noodles, vegetables and cilantro in that order, keeping the vegetables crunchy.

4. 4

   When ready to serve, give everything a good toss to combine.