Vegan Udon Noodles with Smoked Tofu and Cabbage

lazycatkitchen.com

Mark Oberemk

75 ml / 5 tbsp all purpose soy sauce (I use Kikkoman)

75 ml / 5 tbsp mirin

15 ml / 1 tbsp rice wine vinegar

1 garlic clove, finely grated

2 tsp finely grated ginger

2 tsp Sriracha, adjust to taste (optional)

200 g / 7 oz firm (cotton not silken) smoked tofu, pressed

2 tbsp high smoke point oil (I use rice bran)

200 g / 7 oz savoy cabbage, chopped

100 g / 3.5 oz shiitake mushrooms (or chestnut mushrooms), sliced

3 spring onions / scallions, white part thickly sliced and green part thinly sliced

400 g / 14 oz wok ready / precooked udon noodles (or 200 g / 7 oz dry)

1 tsp toasted sesame oil

2 tbsp toasted (and optionally crushed) sesame seeds, to garnish

Directions at lazycatkitchen.com

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