Teriyaki Tofu with Warm Udon and Seaweed Salad

taste.com.au

Carmel's Kitchen

600g firm tofu, cut crossways into 2cm-thick slices

⅓ cup (80ml) teriyaki marinade

1 tbsp honey

1 tbsp rice wine vinegar

1 tsp ginger, finely grated

1 tbsp sesame oil

440g pkt wok-ready udon noodles

2 small carrots, cut into matchsticks

2 small Lebanese cucumbers, finely chopped

3 spring onions, thinly sliced

1 nori sheet, finely shredded

Directions at taste.com.au

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