Honey Stir-Fry with Udon Noodles, Leaf Spinach and Crispy Sesame Tofu

In a pot, bring water to a boil for the udon noodles. Cut tofu into ¾" cubes. Finely dice long pepper. Peel and finely dice ginger. Set cilantro leaves aside for garnishing and coarsely chop the remaining cilantro including stems. Peel and finely dice garlic.

In a bowl, mix long pepper with soy sauce, ginger, honey, garlic, sesame oil, 5 tbsp. water, and white wine vinegar. Season with 2 tsp. sugar and salt.

Add udon noodles and salt to the boiling water and cook for 4 minutes until al dente.

Drain cooked udon noodles, rinse in cold water, and mix with 1 tbsp. oil.

In a pan, heat 2 tbsp. oil and fry tofu cubes at a high heat for about 8 minutes until golden brown on all sides. Season with salt. Then, remove pan from heat.

Add 3 tbsp. of the honey-pepper marinade to the pan, turning tofu cubes in it for 30 seconds. Then remove from pan, add into a bowl with the sesame seeds, and mix well.

In the same pan, heat another 1 tbsp. oil and sauté udon noodles for 1 minute at high heat. Then, add remaining marinade and fry for another 30 seconds.

Remove pan from heat and add baby spinach, chopped cilantro and bean sprouts. Mix well.

Arrange honey stir-fry in a bowl and garnish with crunchy sesame tofu and cilantro tips.