Tofu Cream Noodles

2 serves | 20 minutes

Swap regular cream with tofu to create a creamy yet somehow airy and light cream base, paired with Yuzu Shoyu and Knife Cut noodles.

Ingredients

  • 2 x Knife Cut Noodles
  • 300g block of soft tofu
  • 1 tsp of cooking oil
  • 1 tbsp of Yuzu Shoyu Blend
  • 2 cloves of garlic, minced
  • Cracked pepper, to taste
  • Chilli oil, to taste
  • 100g mince pork
  • 1 tbsp of light soy sauce
  • 1 tbsp of dark soy sauce
  • Fresh chilli (to garnish)
  • Spring onions, chopped (to garnish)

Method

  1. Cook mince pork in a pan until golden brown. Season with light soy sauce and dark soy sauce. Remove and set aside.
  2. In a pot, cook Knife Cut Noodles in hot water for 4 minutes, or until they are al dente. When ready, strain out water. Add a small amount of oil immediately to avoid noodles from clumping. Set aside.
  3. While cooking the noodles, blend soft tofu until smooth and creamy.
  4. Heat up pan with oil. Add garlic and blended tofu into the pan. Sprinkle with Yuzu Shoyu. Mix well and cook on low heat for 2-3 minutes.
  5. Add noodles into the pan. Mix well.
  6. Place noodles into a bowl. Serve with mince pork. Garnish with spring onions and fresh chilli.

Shop the ingredients

  • Knife-Cut Noodles - 4 pcs

    Knife-Cut Noodles - 4 pcs

    Knife-Cut Noodles - 4 pcs

    $6.50 AUD
    $0.00 AUD $6.50 AUD
  • Yuzu Shoyu Blend

    Yuzu Shoyu Blend

    Yuzu Shoyu Blend

    $16.90 AUD
    $16.90 AUD