Yield: Serves 1
Prep Time: 30 min
Cook Time: 30 min

Ingredients

• ½ cup cubed extra firm tofu
• 3 tbsp SPRIG Ginger Teriyaki Sauce
• ½ tsp minced garlic
• 1 tsp sesame seeds
• 1 cup spinach, chopped
• ½ cup chopped spring onions
• 1 tsp vegetable oil
• 1 tsp garlic, minced
• 1 tsp soya sauce
• 1 portion udon noodles
• ½ red chilli
• A few chopped spring onions for garnish

Sauce on the side

• 4-5 tbsp light soya sauce
• ½ tsp sesame seeds
• few slices of red chillies
• ½ tsp ginger minced
• ½ tsp garlic minced

Directions

• Marinate the tofu cubes in the ginger teriyaki sauce with some ½ tsp garlic and sesame seeds. You can do this hours in advance and store in the fridge. But keep it marinated for at least 30 minutes.
• Boil the udon noodles as per its packet instructions and set aside.
• Sauté the spinach and spring onions in 1 tsp vegetable oil and 1 tsp garlic, until gently wilted.
• Heat a non-stick pan on high heat. Grill the tofu on the pan.
• In the serving plate, place the noodles first, then the spinach on top and the tofu on top.
• Garnish with some chopped red chillies and spring onions.
• Stir the sauce ingredients together and serve on the side.

Recipe and Images by Kamini Patel of KitchenTherapy.in