Directions

To make

1. Heat up water in a saucepan and cook udon noodles according to the instructions indicated on the packaging. Once noodles are cooked, remove from water and rinse over running tap water. Strain as much liquid as possible and leave noodles to cool.
2. Mix all the miso sauce ingredients together in a bowl. Set aside.
3. Squeeze as much liquid out of tofu with paper towels. Cut into 2.5cm cubes. Coat with corn flour,white pepper, and salt.
4. Heat up a wok or frying pan with 1-2 tbsp of oil and pan fry tofu cubes until golden. Set aside.
5. Add 2 tbsp of oil into the same wok and sauté minced garlic for 30 seconds. Toss in shimeji mushrooms and cook for 1.5 minutes. Add in blanched snow peas and red capsicums. Cook for 2 minutes.
6. Toss in fried tofu cubes and miso sauce. Stir to coat.