- 4 portobello mushrooms
- 1 tsp Chinese 5 spice
- salt
- vegetable oil
- 300g block of extra-firm tofu, drained
- 2 tbsp cornflour
- 1/2 a thumb of fresh ginger
- 2.5 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp maple syrup
- 3 spring onion, chopped
- 300g straight-to-wok udon noodles
- 1 pak choi, leaves separated + rinsed
Trim the mushrooms, then scoop out the dark gills. Combine in a bowl with the Chinese 5 spice, a pinch of salt and a drizzle of oil.
Add a splash of oil to a pan on a medium-high heat. Cook them on each side for 5-6 mins or until charred and tender, then cut into thick slices and set aside.
Meanwhile, tear the tofu and combine in a bowl with the cornflour and a pinch of salt. Add a splash of oil to a wok on a medium-high heat and add the tofu, then cook for 10 mins or until crispy.
Combine the ginger, soy sauce, sesame oil and syrup in a bowl. Remove the tofu from the wok and set aside, then pour the sauce into the wok along with the white ends of the spring onion. Cook for 1-2 mins or until the sauce just starts to thicken.
If necessary, cook the noodles to loosen them, then add to the wok with the pak choi, tofu and mushrooms from earlier. Stir and heat through for 2 mins or until everything is cooked, then stir in the remaining spring onion and serve.