Harissa Peanut Udon w/ Tofu Katsu

noodles for one #11

Today’s noodles are creamy, nutty, spicy, and full of flavour. AND they’re topped off with one of my favourites, tofu katsu, which adds and amazing crunch to every bite and makes this a full meal. We’re not forgetting about our veggies either: spinach gets blanched with the noodles in the final moments of cooking because we gotta eat our greens too. Such a great balance of flavours and textures, I’m pretty sure you’ll love this one.

Harissa Peanut Udon w/ Tofu Katsu

serves 1

Ingredients:

Noodles:

• 1 1/2 tbsps smooth natural peanut butter (can sub for tahini)

• 1 tbsp harissa paste*

• 1 garlic clove, grated

• 1 tsp maple syrup

• 1/2 tbsp lemon juice (about 1/4 lemon)

• 2-3 tbsps hot water

• salt to taste

• 1 serving udon

• handful of spinach

• chopped parsley

Tofu Katsu:

• 1 tbsp all-purpose flour

• pinch salt

• 2 tbsps unsweetened oat/soy/almond/cashew milk

• 1 tsp harissa paste

• 1/4 cup Panko breadcrumbs

• 1/3 block tofu (350g), cut into a slab and trimmed into an oval shape

• 3 tbsps neutral oil for frying

* Make sure to use a harissa paste you love (and that’s in line with your spice tolerance) because it will be the most prominent flavour in the dish. I like this one. It’s sold at most grocery stores, super flavourful and not overly spicy.

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Instructions

1. Make the tofu katsu: In a shallow bowl, stir together flour, salt, milk and harissa paste. Add panko to another shallow bowl. Dip both sides of the tofu into the batter, shaking off any excess. Then dip the tofu into the panko and coat both sides. Heat oil in a pan over medium heat. Fry the tofu on both sides until golden brown (about 3-4 mins on each side), then place on a paper towel lined plate to absorb any excess oil.

2. Make the sauce: In your serving bowl, combine peanut butter, harissa, garlic, maple syrup and lemon juice and stir until smooth. Add 1 tbsp of hot water at a time and stir until incorporated, adding water until the sauce reaches a pourable consistency. Taste and add a pinch of salt if needed (some harissa pastes are saltier than others, adjust to taste).

3. Cook noodles: Boil noodles according to package directions and stir in spinach in the last minute of cooking. Drain noodles and spinach through a colander.

4. Assemble: Add the noodles and spinach to the sauce and toss to coat. Slice the tofu katsu into strips and place on top of the noodles. Sprinkle with parsley and serve.

Harissa Peanut Udon w/ Tofu Katsu - Printable Recipe

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Quick, easy, flavourful and perfect for a weeknight or when you’re craving a unconventional bowl of noodles. See you next time!

Raquel xo

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