Savoury

Teriyaki Tofu on Udon

 

One of the key recommendations to a good healthy diet that can become a lifestyle way is to take only one serving of whatever it is you are eating and never reach out for seconds. My love for all good foods has me well informed about the French diet and ways – how do they eat refined flour bread, potatoes, cheeses, chocolate, desserts, and wine and stay so fashionably skinny? They eat three proper meals, which includes carbs and cheeses, and almost always a glass of wine. And even more importantly, always a small dessert. I know, it’s making you angry, isn’t it? It makes me livid.
But it works for them so well, because their principle in good eating lies in portion control. They fill their plates before sitting down to eat and that’s about it.
Can you imagine doing this with a Gujarati thali? Ha!
A good read about these lucky people is here: Slim chance of being fat  

Well, we can attempt their principle here with this one dish and no matter how tasty it is, please don’t reach out for a second helping.
Although this dish looks fancy, it’s incredibly simple to make. There are three components which can all be done simultaneously within an hour, and even less if you are well planned (the key to good cooking!).

SPRIG Ginger Teriyaki Sauce

The Recipe
Serves 1

Ingredients

  • 1/2 cup Extra firm tofu, cubed
  • 3 tbsp SPRIG Ginger Teriyaki Sauce
  • 1/2 tsp Garlic, minced
  • 1 tsp Sesame seeds
  • 1 cup Spinach, chopped
  • 1/2 cup Spring onions, chopped
  • 1 tsp Vegetable oil
  • 1 tsp Soya sauce
  • 1 tsp Garlic, minced
  • 1 portion Udon noodles
  • 1/2 Red chilli
  • 4-5 tbsp Light soya sauce
  • 1/2 tsp Sesame seeds
  • 1/2 tsp Ginger, grated
  • 1/2 tsp Garlic, minced
  • few slices Red chilli

Instructions

  • 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.