Japanese · Dinner
Wheat Noodle Bowl with Fried Tofu
Chewy wheat udon noodles simmered in a soy-mirin-dashi broth with pan-fried tofu cubes crisped in cornstarch until golden. Scallion, shredded nori, and toasted sesame seeds finish the bowl, with a light dashi-soy glaze binding tofu and noodles into a savoury, umami-forward Japanese noodle bowl served hot in a deep bowl.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
512Calories
24.3gProtein
21.4gFat
58.7gCarbs
6.8gSugar
3.6gFiber
1680mgSodium
0mgChol
3.1gSat Fat
410mgPotassium
220mgCalcium
4.1mgIron
0.2mcgVitamin B12
3.5mgVitamin C
vegetarian
vegan
rich-umami
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes, then cut into 3/4-inch cubes and toss in a bowl with the cornstarch until evenly coated.
2
Fry
Heat the vegetable oil in a nonstick skillet over medium-high heat and fry the tofu cubes for 6–7 minutes, turning occasionally, until all sides are golden and crisp.
3
Simmer
In a small saucepan combine the dashi stock, soy sauce, and mirin, bring to a simmer over medium heat, add the cooked udon noodles, and warm through for 2 minutes until glossy.
4
Plate
Pour the noodles and broth into a deep bowl, arrange the fried tofu cubes on top to keep them crisp, drizzle sesame oil over the top, and scatter the scallion, sesame seeds, and shredded nori.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 11 oz311g cooked udon noodles
- 2 cup480ml dashi stock
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
