Tofu, Yuzu noodles
A light and filing lunch with tofu and yuzu
Ingredients
- 300 g noodles
- 750 ml vegetable stock
- 250 g block of tofu cut into 2.5cm cubes
- 2 tsp Ikari Oil Free Yuzu Citrus Dressing
- 2 spring onions finely chopped
Instructions
- Bring the vegetable stock to the boil in a saucepan and add the noodles.
- Reduce the heat to medium, then add the tofu.
- Simmer for five minutes.
- Plate up into the noodle bowls, making sure the tofu and noodles are divided fairly.
- Add one teaspoon Yuzu dressing to each bowl, then top with spring onions.