Double Dredged Tofu with Udon Noodles and Lotus Chips

Steps

1. Prep veggies Bring a large pot of salted water to the boil. Thinly slice bok choy, capsicum and spring onions. Grate carrot. Place all in a large bowl.
2. Cook noodles Cook udon noodles in pot of boiling water for about 3 minutes, until tender. Drain well and rinse under hot water. Drain again and return to pot with a drizzle of oil, to avoid sticking.
3. Prep tofu In a medium bowl, combine cornflour, tofu spices and ½ tsp salt. In another medium bowl, combine egg and water. Pat tofu dry and dice 2cm. Toss tofu first in cornflour, shaking off excess, then egg, then back in cornflour.
4. Cook tofu Heat a drizzle of oil in a large fry-pan, on medium-high heat. Cook tofu on all sides for about 1 minute, until golden and crunchy. Season with a little salt to taste.
5. Finish udon mixture In a small bowl, mix ponzu drizzle ingredients together and set aside for serving. When noodles have cooked, toss in the large bowl with veggies and first measure of ponzu dressing. Season to taste.
6. To serve Top udon noodle salad with tofu, ponzu drizzle, lotus chips and micro red shiso.