Tofu & mushroom udon-noodle stir-fry | Kikkoman

Ingredients

• 150 g tofu
• 70 ml Kikkoman Naturally Brewed Soy Sauce
• 1 tsp honey (agave syrup if vegan)
• 1 garlic clove, chopped
• 80 ml rice wine
• 1 sprig of fresh thyme
• 150 g oyster mushrooms
• 150 g button mushrooms
• 150 g wild mushrooms
• 150 g Asian mushrooms
• 3 garlic cloves
• 1 leek (white part only)
• 1 handful of baby spinach
• 400 g udon noodles
• 100 ml Kikkoman Naturally Brewed Soy Sauce
• 1-2 sprigs of fresh thyme (optional)
• Oil for frying (e.g. rapeseed)