Teriyaki Tofu Udon Noodles

Instructions

• Prepare the tofu. Wrap the tofu block in a clean kitchen towel or paper towel and place a heavy object on top for 10 minutes to remove excess moisture. Cut into ½-inch cubes.
• Place the tofu cubes in a bowl and sprinkle with 3 tbsp cornstarch. Toss well to coat evenly.
• Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 2-3 minutes per side, until golden and crispy. Remove from the skillet and set aside on a plate.
• In the same skillet, add 1 tbsp oil and sauté the vegetables (1 sliced onion, 2 celery stalks, 1 sliced carrot, and 1 red bell pepper) for 2-3 minutes, until slightly tender but still crisp.
• Prepare the sauce. In a bowl, whisk together ½ cup soy sauce, ¼ cup maple syrup, ¼ cup brown sugar, 3 tbsp rice vinegar, ½ cup water, juice of ½ lime, 1 tbsp cornstarch, 2 minced garlic cloves, and ½-inch ginger, grated. Mix well to prevent lumps.
• Pour the sauce over the vegetables and bring to a boil. Let it thicken for 1-2 minutes, stirring constantly.
• Reduce the heat, add 400g-450g udon noodles, and cover for 1-2 minutes to soften. Gently separate the noodles with tongs and mix well to coat them in the sauce.
• Add the crispy tofu back into the pan and toss to coat in the sauce.
• Serve in bowls or on a large plate. Garnish with sliced green onions and sesame seeds.