A cube of preserved tofu/fermented tofuThis was an accidental discovery. Few days back, I just dump half a pack of udon which had been left in the refrigerator for quite awhile into a pot of water and bring to a boil. A bottle of fermented beancurd (preserved tofu) was left on the dinning table which I forgotten to put back in the refrigerator. So, I just took a cube of preserved tofu and mixed in. It turn out, not a bad choice! If you find this too simple, you can add silken tofu, season with sesame oil and/or granulated mushroom bouillon. A hot bowl of udon in less than 10 minutes.
Preparation: 5 mins, Cooking time: 5 mins
Ingredients (serves 1)
° 1 pack (200g) udon noodle
° 3 cubes preserved tofu, mashed
° 450ml water
° ¼ teaspoon roasted sesame seeds
° small handful nori shreds
° small handful freshly chopped spring onion (optional)
Method
1. Place the udon in a pot or wok with water and bring to a boil.
2. Stir in the mashed preserved tofu and mix well.
3. Transfer to a bowl. Garnish with shredded nori, sesame seeds, and spring onions serve hot.
Ingredients (serves 1)
° 1 pack (200g) udon noodle
° 3 cubes preserved tofu, mashed
° 450ml water
° ¼ teaspoon roasted sesame seeds
° small handful nori shreds
° small handful freshly chopped spring onion (optional)
Method
1. Place the udon in a pot or wok with water and bring to a boil.
2. Stir in the mashed preserved tofu and mix well.
3. Transfer to a bowl. Garnish with shredded nori, sesame seeds, and spring onions serve hot.
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