Tomato cream cheese Udon with Tofu

This was a we-desperately-need-to-go-to-the-store improvised dinner i made recently and it turned out great! Not to mention it was whipped up in under 30 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

COOK UDON Cook the udon acording to the packaging, drain and set asaid. Keep 1 cup of pasta water for the sauce.

Step 2

PREP TOFU Cut Tofu into cubes. Add salt, pepper and corn starch and mix well until tofu is completely coated.

Step 3

FRY TOFU Heat vegetable oil in a pan and add the tofu cubes. Fry until golden brown on all sides, then take out of the pan and set aside.

Step 4

CHOP While the tofu is frying, cut the spring onions into rings, mince the garlic and dice the tomatoes.

Step 5

FRY VEG After removing the tofu, add garlic and spring onions and cook for 1-2 minutes. Then add the tomatoes and cook until they get mushy, about 5 minutes.

Step 6

MAKE SAUCE Add tomato paste and fry for 1-2 minutes and mix well. Add in the pasta water and vegetable broth powder and stir until everything is well combined. Add in the cream cheese and mix until the sauce is the desired consictency. Add salt, pepper and italian herbs to taste.

Step 7

ASSAMBLE Add the udon and the tofu to the sauce and mix well. Done!