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Crispy Baked Garlic Tofu

over Yaki Udon with Baby Bok Choy

Cooking time

35 minutes

Servings

2/4

Calories

870 /serving

Taking inspiration from Japanese cuisine, tonight’s hearty plant-based dinner riffs on a classic Tokyo street food. Slippery udon noodles, garlicky stir-fried baby bok choy and sweet peppers, and crispy, golden garlic tofu tossed in a sweet-umami ponzu lime sauce. Finish it with some scallion for a little bit of bite, and slurp away!

We will send you:

  • 140g Sweet peppers
  • 170g Baby bok choy
  • 2 Garlic cloves
  • 1 Scallion
  • 45ml Ponzu lime sauce
  • 30g Vegetable demi-glace
  • 225g Fresh udon noodles
  • 60ml Sweet soy sauce
  • 36g Cornstarch
  • 1 Block of tofu (non-GMO)
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
4 g
Sodium
2300 mg
Total Carbs
129 g
Sugars
34 g
Protein
34 g
Fibres
8 g
Preparation
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Prepare & bake the tofu
Preheat the oven to 450°F. Pat the tofu dry with a paper towel; cut into bite-size cubes. In a large bowl, combine the tofu and cornstarch; season with ⅓ of the spice blend and S&P. Toss to coat evenly. Drizzle a lined sheet pan with oil and place the coated tofu in a single, even layer. Drizzle the coated tofu with oil and bake in the oven, flipping halfway through, 20 to 25 minutes, until the tofu is golden brown and crispy. Remove from the oven and set aside in a warm spot.
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Mise en place
While the tofu cooks, bring a medium pot of salted water to a boil. Separate the baby bok choy leaves (halve crosswise, if large). Core and medium-dice the sweet peppers, discarding the stem ends. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain the noodles, toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the vegetables
While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the white bottom of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby bok choy and sweet peppers; season with ½ the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 4 minutes, until the vegetables have softened. Transfer to a plate and reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and white bottom of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ponzu, sweet soy sauce, demi-glace and ¼ cup water (double for 4 portions); season with the remaining spice blend. Cook, stirring frequently, 3 to 4 minutes, until warmed through.
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Finish & serve
To the pan of sauce, add the cooked noodles, vegetables and crispy tofu. Toss thoroughly to combine. Divide the finished noodles between your bowls. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!