Tried a new technique last night; basically, I just slow, shallow fried large lumbs of tofu. After a while, once they had sealed, I threw in some cayenne, garlic and, then, some Udon noodles with a bit of stock to let them cook.

Worked pretty well, as it happens. Took ages, as you’d expect from a bit lump of tofu, but required little effort.

Originally published on my old blog site.