Japanese · Dinner
Fried Tofu Udon Noodles (Low-Calorie)
Pan-fried tofu and udon noodles tossed in a light soy-mirin glaze with shiitake mushrooms, cabbage, and scallion. Tofu is pressed and seared in minimal oil rather than deep-fried, keeping the dish brothy-light while retaining the chew of fresh udon and a savoury umami finish.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
392Calories
21.8gProtein
16.9gFat
42.1gCarbs
6.9gSugar
4.8gFiber
1180mgSodium
0mgChol
2.9gSat Fat
610mgPotassium
215mgCalcium
4.1mgIron
0mcgVitamin B12
14mgVitamin C
vegan
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes, then pat dry. Slice mushrooms, shred cabbage, slice scallion, and grate ginger.
2
Sear
Heat sesame and vegetable oils in a nonstick skillet over medium-high heat. Sear tofu cubes for 4 minutes, turning occasionally, until golden and crisp on most sides.
3
Simmer
Add udon noodles, mushrooms, cabbage, soy sauce, mirin, ginger, and rice vinegar to the skillet over medium heat for 2 minutes, tossing until the sauce clings to the noodles.
4
Plate
Transfer to a bowl, scatter with scallion and sesame seeds, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 7 oz200g fresh udon noodles
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 oz70g shiitake mushrooms
- 1 oz90g green cabbage
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame seeds
