Smoked Tofu and Edamame Udon Bowl
Asian Apricot + Original

Photo and Recipe by Jasmine Stonebridge

Our newest dressing, Asian Apricot, blends ripe apricots with earthy undercurrents of sesame, soy and a zesty hint of ginger in this yummy dish for one.

• 3 tbsp Little Creek Dressing Asian Apricot (to taste)
• 1 package (200 grams) Udon Noodles 
• ½ cup organic smoked tofu (firm) cubed 
• 1 tbsp Little Creek Original Dressing
• ½ cup cooked organic edamame beans (shelled)
• Small bunch organic pea shoots
• 15 thin slices of organic red cabbage 
• 2 pinches of organic black sesame seeds 
  

Cook udon noodles in water according to package and drain. Fry up smoked tofu in Little Creek Original Dressing for 3 minutes until heated through. Toss noodles, tofu, edamame beans, pea shoots and cabbage together with Asian Apricot dressing. 

Sprinkle with sesame seeds and love!