Crispy Shiso Tofu with Udon Noodles

Steps

1. Prep veggies Bring a large pot of salted water to the boil. Thinly slice bok choy, capsicums, and spring onions and grate carrots. Set aside in a large bowl.
2. Cook noodles Cook udon noodles in pot of boiling water for about 3 minutes, until tender. Drain well and return to pot with a drizzle of sesame oil to avoid sticking.
3. Prep tofu Pat tofu dry and dice 3cm. Toss in a bowl with soy sauce. Add shiso tofu blend and toss to coat.
4. Cook tofu Heat a drizzle of oil in a large fry-pan on medium-high heat and cook tofu, turning, for about 3-4 minutes, until golden and crunchy. Season with a salt to taste.
5. Finish udon When noodles have cooked, toss with veggies and ponzu dressing in bowl, season to taste. Combine sesame oil and mayonnaise with a splash of vinegar in a small bowl and set aside for serving.
6. Serve udon salad with tofu and sesame drizzle.