Packet of Firm Tofu
Small Amount of Plain Flour (for coating tofu)
1 Large Cucumber
1 Bunch of Lollo Rossa Lettuce
2 Red Chillies
5 Garlic Cloves
65ml Soy Sauce
100ml Lime Juice
50ml Lemon Juice
10g Caster Sugar
100g Peanut Butter
15ml Sushi Vinegar
5g Maple Syrup
50ml Vegetable Oil
400g of Udon Noodles
Cut the tofu into slices - length-ways and about 3cm thick. You should get 12 slices from one packet. Coat each slice with flour and deep fry until golden brown.
In a blender, combine the red chillies, garlic cloves, 50ml soy sauce, 50ml lime juice, ginger, and sugar until smooth. This is your Burmese dressing. Submerge all of the fried tofu pieces in the dressing so that they become fully coated.
Boil 400ml of water in a saucepan with a pinch of salt, add the udon noodles and cook for 2-3 minutes. Drain in a colander and refresh in cold water, then drain again.
To make the peanut sauce, mix the peanut butter, sushi vinegar, and remaining soy sauce (15ml) together. Add a little bit of water, until the mixture reaches the consistency that can coat the back of a spoon.
Wash the cucumber and create ribbons using a peeler. Mix the cooled noodles and cucumber ribbons together, then add the peanut sauce.
Wash the Lollo Rossa lettuce thoroughly in water. You will need to wash it more than once to make sure any dirt is fully removed. Then strain using a salad spinner or between kitchen roll pieces.
To make the citrus dressing, combine the lemon juice, remaining lime juice (50ml), water (25ml), maple syrup, and vegetable oil in a bowl.
Plate the dish by placing three slices of tofu on each plate, followed by a large handful of the udon/cucumber noodles and a handful of Lollo Rossa. Dress the salad leaves with citrus dressing and garnish with chopped coriander.
Enjoy your Peanut Udon Noodles with Tofu!