Directions

To Make

1. Begin by stir-frying the tofu. Mix the cornflour, garlic powder,
2. paprika, salt and black pepper in a small bowl. Next, cut
3. the tofu into cubes and toss the tofu pieces in the spiced
4. cornflour. Heat 1 tbsp vegetable oil in a non-stick frying pan
5. over medium-high heat, and fry the tofu for 2 mins on each side
6. until golden.
7. To make the egg strips, begin by whisking eggs with mirin.
8. Next, heat a non-stick frying pan on low heat and thinly
9. apply a small amount of vegetable oil. Remove excess oil
10. by using a paper towel. Pour whisked egg in and swirl the pan
11. to spread the egg mixture evenly. Cook for 30 secs, remove
12. from heat and allow residual heat to continue cooking the
13. egg so that it won’t get browned. When the edges start to
14. come off the pan, turn it over and leave it in for another
15. 30 secs. Transfer to a plate and allow to cool before cutting
16. into strips.
17. Cook udon noodles according to packet instructions.
18. Whisk peanut butter, soy sauce, brown sugar, lemon juice,
19. sesame oil, minced garlic, and grated ginger until smooth.
20. Pour the peanut butter sauce over the noodles and mix
21. thoroughly.
22. Serve udon noodles in a bowl. Top with egg strips, julienned
23. carrots, cucumber strips, and tofu. Sprinkle sesame seeds,
24. crushed peanuts, and thinly sliced scallions on udon noodles.
25. Garnish with mint. Mix thoroughly before eating.
26. Tip – this noodle tastes great when it is cold too! Store the
27. cucumber and mint separately from the noodles in the
28. fridge so that it does not get soggy.