#58 udon noodles with fried tofu and orange nam jim

from Flavor

J was a big fan of this one. Nothing new here in terms of effort, just a lot of prepping and the dish comes together quickly. Using pre-cooked udon noodles saves a step. I have never had nam jim and I enjoyed the complexity of blood orange, tamarind, fish sauce, maple syrup, shallot and cilantro together. I air fried the tofu, because frying tofu is kind of the worst in my opinion. We love making these dishes with four servings because it makes just enough for lunch the next day.