Asian noodles with tofu

Ingredients:

• 1 package (230 g) udon noodles
• 1 package (340 g) firm tofu, cut into 12 pieces
• 1 package (310 g) of mixed Chinese herbs such as gailan, choy sum, kai choy, lemon basil
• 4 tbsp roasted peanut oil or 3 tbsp sesame oil mixed with 1 tbsp vegetable oil
• 1 bunch shallots, thinly sliced ​​diagonally
• A large pinch of crushed dried cayenne pepper
• 3 tablespoons soy sauce
• A pinch of sugar

Preparation:

1. Cook udon noodles according to package directions (do not overcook or they will become too mushy.) Drain the noodles from the cooking water, reserving about 1/3 cup.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. tofu Dry the tofu and season with salt and pepper. Add it to the pan and fry until golden brown (about 2 minutes per side). Set aside and keep warm.
3. Add 1 tablespoon of oil and the herbs to the pan. Stir-fry until wilted. Add the shallots, crushed dried cayenne pepper, 1 tablespoon of oil, soy sauce, and sugar. Pour in the reserved noodle water. Cook until broth forms.
4. Divide noodles and herbs among 4 bowls and top with tofu.