Japanese · Dinner
Fried Tofu Udon Noodles (Gluten-Free)
Pan-fried cubed tofu tossed with rice noodles in a tamari-mirin glaze, finished with scallion, sesame seeds and nori strips. Ginger and garlic sharpen the broth-less sauce while rice vinegar adds brightness. Served hot in a single bowl, ready in under thirty minutes.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
21.3gProtein
17.9gFat
63.4gCarbs
6.8gSugar
3.6gFiber
1932mgSodium
0mgChol
2.9gSat Fat
410mgPotassium
215mgCalcium
3.8mgIron
0mcgVitamin B12
3.2mgVitamin C
vegan
vegetarian
gluten-free
egg-free
gluten-free
Instructions
1
Prep
Press tofu between paper towels for 5 minutes, then cut into cubes and dust lightly with cornstarch until evenly coated.
2
Boil
Cook rice noodles in boiling water over high heat for 6 to 8 minutes until tender, then drain.
3
Fry
Heat sesame oil in a skillet over medium-high heat and fry tofu cubes for 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
4
Saute
Push tofu to one side, add ginger and garlic to the cleared space over medium heat, and cook for 30 seconds until fragrant.
5
Toss
Add tamari, mirin and rice vinegar to the skillet over medium heat, then toss in noodles for 1 to 2 minutes until glossy and coated.
6
Plate
Transfer noodles and tofu to a bowl, scatter with sliced scallion, sesame seeds and torn nori strips, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g firm tofu
- 5.2 oz150g rice noodles, dry
- 4 tbsp60ml tamari soy sauce
- 2 tbsp30ml mirin
- 2 tsp10ml rice vinegar
- 2 tsp2 tsp cornstarch
- 2 tbsp30ml sesame oil
- 1 tsp1 tsp ginger, fresh
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet nori
