Hybrid – Udon salad with tofu

japanese udon salad with coriander and cucumber

Weariness and laziness are creeping in.

It’s probably the heat (Who would have believed that we would have such a series of hot summer days at the end of August once again?), while already the first signs of autumn are visible. The prospect of a regular schedule of work that is coming closer again, the slightly rising pressure to get started again.

Fatigue and melancholy. Somewhere in between…

summer noodle salad

udon salad with soy sauce dressing

…like this salad which is kind of a hybrid between Heidis famous otsu salad and Ylvas udon recipe.

It fits these days and therefore became a staple here lately. It involves close to no cooking and is eaten cold, and – if you use store bought udon noodles – it’s absolutely no fuss. For the lazy ones.

udon salad with tofu

Udon salad with tofu (2-3 p. as main)

400 g precooked udon noodles (or homemade ones),  200 g tofu, 1 tablespoon sesame oil (or other), 2 spring onions, ½ cucumber, 3-4 stalks coriander, ½ lime, 1 tablespoon dark toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice syrup, 1 teaspoon grated ginger, 1 teaspoon salt, 1 tablespoon black sesame seeds

Cook the udon noodles in boiling water due to instructions. Then drain and rinse under cold water until totally cold.

Drain the tofu, cut into bite size cubes. Heat sesame oil in a skillet to medium heat. Fry tofu cubes for several minutes, tossing gently once or twice, until the tofu is golden and crisp on the outside.

Wash and thinly slice spring onions and cucumber, chop coriander.

For the dressing zest and press lime, then combine in a small bowl toasted sesame oil, soy sauce, mirin, rice syrup, lime juice and zest, grated ginger and salt.

In a large bowl combine udon noodles, cucumber, spring onions, coriander and half of the sesame seeds. Add dressing and combine everything well. Season to taste. For serving top with tofu cubes and remaining sesame seeds.

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