Udon with Tofu

Prep the sauce for the noodles: 2 tbsp peanut butter 1.5 tbsp soy sauce 1.5 teaspoon sugar 2 teaspoon sesame oil 1 teaspoon hot pepper paste (the more the spicier it will be) 1 teaspoon grated ginger 1 clove of garlic

Boil udon noodles according to the instructions on the package. If yours are for professional Asian cooks only — like mine are — the rule of thumb is 2 min in boiling water while constantly stirring with chopsticks.

Flush with cold water to prevent from sticking.

Mix with the sauce.

Fry tofu in a pan on both sides to golden crust.

Make the sauce and add to the tofu: For 400g tofu 3 cloves of garlic 2 spring onions 1 tbsp chili flakes 1 tbsp sesame oil 60ml soy sauce 60ml water 2 tbsp sugar

Let it simmer for 5-10 min.

Add tofu to the noodles. Season with crushed peanuts.