Lean Hoisin Crispy Tofu, Udon Noodles & Spinach Plate
Ready in about 27 minutes, this vibrant crispy tofu and udon noodles dish is built for fat-loss phases — 528 kcal and 38g protein.
Ingredients
- 180g tofu
- 145g udon noodles
- 80g tenderstem broccoli
- 80g spinach
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the tenderstem and spinach, then measure out the sauce ingredients.
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2
Loosen the udon noodles in boiling water for 2 minutes and drain.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the tenderstem and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: udon noodles first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.