Tofu Taucu Udon with Shio cabbage

Lunch & Dinner
Noodle
Stir-fry
High protein

Made with taucu, Southeast Asia's answer to miso paste — a fermented yellow soybean paste that adds savoury, aromatic umami. Pair with a simple shio cabbage salad for crunch, fibre and even more protein. Original recipe inspired by @audreyishome.

Calories

Fat

Carbs

Fibre

Protein

Per serving. Estimated. A number, not a verdict.

Ingredients

— Creamy protein sauce (2 servings)

Silken tofu1 box (300g)

Taucu paste1 tbsp

Salt1/4 tsp

Srirachaadjust to spice tolerance

— Protein (2 servings)

Minced meat200g

Cooking oil1/2 tsp

Dark soy sauce1/8 tbsp

Taucu1/2 tbsp

Sriracha2 tsp

Mirin1 tbsp

— Carbs (1 serving)

Udon1 pack (180g)

— Fibre: shio seaweed cabbage

Cabbage, torn into small pieces1 cup

Roasted seaweed4 small sheets

Soft boiled egg1

Salta pinch

Sesame oil1/2 tsp

Toasted sesame seeds

5 steps

The method

Blend silken tofu, taucu, sriracha and salt until smooth. Set aside.

Heat a pan with a drizzle of oil. Add minced meat and spread it out evenly. Let it sear slightly before adding dark soy sauce, taucu, sriracha and mirin. Stir continuously for another 3 minutes until cooked through.

Bring a pot of water to a boil. Cook the egg for 6 minutes for a soft-boiled texture, then remove. In the same water, cook udon for 1 minute and strain.

To assemble: add udon as the base, pour over half the tofu mixture, then top with minced meat.

For the salad: combine cabbage, roasted seaweed, sesame oil, salt, sesame seeds and soft-boiled egg.