Recipe Card 009 · Mains

Tofu taucu udon.

Taucu, Southeast Asia's answer to miso paste, is a fermented yellow soybean paste with real savoury depth. Adapted from @audreyishome, paired with a shio cabbage salad for crunch and extra protein.

Dietitian Joey // Nutrition, per serving

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Calories

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Fat

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Carbs (fibre —)

Protein

Estimated. A number, not a verdict.

Dietitian Notes

Around 36g protein per serving from the udon alone, before the side salad adds more. A good template for turning a fermented pantry paste into a full protein sauce rather than just a seasoning.

Total time

20 min

Serves

Equipment

One pan, one pot

Skill

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Make again?

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Dietitian Joey //

Ingredients

— Creamy protein sauce (2 servings)

Silken tofu1 box (300g)

Taucu paste1 tbsp

Salt1/4 tsp

Srirachato taste

— Protein (2 servings)

Minced meat200 g

Cooking oil1/2 tsp

Dark soy sauce1/8 tsp

Taucu1/2 tbsp

Sriracha2 tsp

Mirin1 tbsp

— Carbs (1 serving)

Udon1 pack (180g)

— Fibre, shio seaweed cabbage

Cabbage, torn1 cup

Roasted seaweed4 small sheets

Soft-boiled egg1

Saltpinch

Sesame oil1/2 tsp

Toasted sesame seeds

6 steps

The method

Blend silken tofu, taucu, sriracha and salt until smooth. Set aside.

Heat a drizzle of oil in a pan. Add minced meat, spread out, sear slightly, then add dark soy sauce, taucu, sriracha and mirin. Stir continuously ~3 minutes until cooked through.

Boil the egg 6 minutes for a soft-boiled texture, then remove. In the same water, cook udon 1 minute and strain.

To assemble: udon as the base, half the tofu mixture poured over, then topped with minced meat.

For the salad: combine cabbage, roasted seaweed, sesame oil, salt, sesame seeds and the soft-boiled egg.

enJOEY!