Japanese · Dinner
Fried Tofu Udon Noodles
Chewy udon noodles tossed with pan-fried tofu, scallion, and shiitake mushroom in a soy-mirin glaze finished with sesame oil and toasted sesame seeds. Cornstarch dredging gives the tofu a crisp shell that contrasts with the soft noodles and light savoury-sweet sauce.
$4
12 minsPrep
13 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
24.1gProtein
22.6gFat
63.8gCarbs
8.4gSugar
4.9gFiber
1735mgSodium
0mgChol
3.1gSat Fat
520mgPotassium
180mgCalcium
3.6mgIron
0mcgVitamin B12
3.5mgVitamin C
vegan
vegetarian
rich-umami
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Press tofu cubes between paper towels for 5 minutes to remove excess moisture, then coat in cornstarch until evenly covered on all sides.
2
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat; fry cornstarch-coated tofu for 6 to 8 minutes, turning occasionally, until golden and crisp.
3
Saute
Push tofu to the side, add sliced mushrooms and grated ginger, and saute over medium heat for 2 minutes until mushrooms soften and release moisture.
4
Toss
Add cooked udon noodles, soy sauce, and mirin; toss over medium heat for 2 minutes until glazed and heated through, keeping tofu crisp.
5
Finish
Remove from heat, drizzle in sesame oil, scatter sliced scallion and toasted sesame seeds over top, then toss to distribute.
6
Plate
Transfer noodles and tofu to a bowl, mounding tofu on top so crisp faces remain visible.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 11 oz311g cooked udon noodles
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 scallion
- 44 shiitake mushrooms
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sesame seeds
