In PANKO breaded TOFU with GINGER SAUCE. BROTH with UDON-NOODLES and VEGETABLES.

In PANKO breaded TOFU with GINGER SAUCE. 
BROTH with UDON-NOODLES and VEGETABLES.
(for 4 pers., preparation: + - 40 min.)


You need:
For the ginger sauce:
- 3 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 1 tsp. fresh ginger, peeled and finely chopped
- 1/2 tsp. sesame oil
- 150 gr. udon-noodles (Thick Japanese wheat noodles)
- 7.5 dl. broth
- 1 red, 1 yellow, 1 green and 1 orange paprika, deseeded and cut into strips
- 2 carrots, sticks
- 4 young onions, peeled, trimmed and cut in 2
- 100 gr. sugarsnaps
For the breaded tofu:
- 1 dl. groundnut oil
- 3 to 4 tbsp. cornstarch
- 6 tbsp. panko (Japanese kind of breadcrumbs)
- 350 gr. tofu, cut into triangles (0.5 cm. thickness)
- 2 tbsp. sesame seeds, grilled
- Salt & pepper

Preparation: 
Ginger Sauce:
In a bowl mix the rice vinegar, soy sauce, ginger and sesame oil. Set aside. Prepare the udon noodles. Drain. Bring the vegetable stock to the boil. Poach the paprikas, carrots, young onions and sugarsnaps for a few minutes, until al dente, in the broth. Drain and keep it warm.

Breaded tofu:

Heat the oil in a casserole. Fill a plate with the cornstarch and salt & pepper. Put panko in another board. Quickly get the tofu pieces, on all sides, trough the cornstarch and then through the panko. Deep fry the tofu in the oil for 2 min. till the are lightbrown on all sides. Drain on kitchen paper. Keep warm. Add the udon-noodles and vegetables to the broth. Heat the broth briefly. Pour in bowls and sprinkle with the sesame seeds. Serve with the ginger-sauce and breaded tofu.

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