Soy-Free Miso Chili Udon

Ingredients

• 1 serving udon noodles
• 1 tbsp garlic - minced
• 1 block of Big Mountain Foods Baked Sriracha Fava Tofu
• 1 tbsp Kewpie Japanese mayo
• 1 tbsp miso paste
• 1.5 tsp sugar
• 1 tbsp chili oil
• 1.5 tbsp water
• 1/2 tsp light soy sauce
• Thaw udon noodles by soaking them in water or boiling it for a minute or two. Set aside for later
• For the sauce, mix the mayo, miso paste, sugar, chili oil, water, and soy sauce in a small bowl
• Heat up a pan with a little bit of oil over medium heat and add garlic. Sauté for 30 seconds then add the Sriracha tofu
• Once the tofu becomes a little crispy, add the sauce and stir for 30 seconds. 5. 6. Once it starts simmering, add the udon
• Stir until well combined and taste for seasoning and adjust accordingly.
• Serve while it's hot
• Add roasted seaweed/furikake to garnish and enjoy!