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	Zucchini Ginger Udon Noodles Lockdown 5.0 Claudia Brick Jul 21 We are back with a new recipe and a new lockdown!! Two things that seem to go hand in hand these days - apparently the only moments I have available to cook/test/photograph are when forced to stay home. It’s lockdown V5 in Melbourne (just to recap, here we have lockdown one (passionfruit meringue bars), two (pear miso galette; rhubarb custard brûlée tarts), three (pannacotta lamington cake) and four (tiramisu tart) for a bit of viewing nostalgia/PTSD). Not much to say about it that has not already been said before: just feeling particularly stagnant this time around. So much for those dinners out! Those holidays! Seeing friends! Seeing more than the four walls of our house! (Great four walls, to be fair).  Anyway. Zucchini ginger udon noodles with maple tofu. It’s a mouthful but I couldn’t work out how to describe it better (let me know if you come up with an alternative). First we have LOTS of thinly sliced zucchini, cooked down low and slow a la @ottolenghi. No browning allowed. Cook gently with oil, salt, ginger and garlic for 15-20 minutes, stirring whenever you remember, until it’s soft, almost translucent and fragrant. Meanwhile the tofu gets soaked in a sesame, maple and soy combination, you chop some herbs, throw together the lime/fish sauce dressing, cook the udon. Careful with the latter or it’ll end up soft and soggy, opposite of al dente, not what we want. Stir it all together and adorn with your favourite crispy bits - fried shallots, togarashi, extra herbs and the tofu you’ve just pan fried. It might make you feel better about lockdown. It might not either (that would be too much to promise).  Find the recipe here. This month Currently making Ottolenghi everything. To be precise: his tofu meatball korma (10/10, takes time); hasselback beetroot on yogurt cream with kaffir lime salsa (10/10, takes more time); black lime tofu stirfry (9/10, takes less time). Would highly recommend cooking through Flavour when in lockdown: a satisfying productive endeavour and learning experience in one. Ricotta hotcakes (a la Bill Granger), this time with caramelised bananas and rum sauce (recipe here). Always a hit and the only pancakes I will ever make (there have been too many disappointing ones). My go-to grilled zucchini, caramelised red onion, herb and parmesan frittata. Sub in whatever cheese and herbs you have (goats cheese and dill is a favourite) for a super quick lunch or dinner. Avocado, chilli oil and sourdough are the most useful additions. Recipe will show up here tomorrow morning. Currently consuming Ghosts - Dolly Alderton. Maybe not quite as iconic as Everything I Know About Love, but also a great lockdown rainy day read (could imagine being an equally good non-lockdown beach read, if that’s more the vibe). Modern love and growing up (as a white thirty-something female food writer in the UK, anyway). The Vanishing Half (Brit Bennett) and Everything I Never Told You (Celeste Ng). Almost in the same category of beach/rainy day read - by which I guess I mean that they’re not too difficult and also page-turners you could spend all afternoon with. If you liked this post from the brick kitchen, why not share it? Share © 2021 Claudia Brick Unsubscribe Melbourne, Australia