Udon with Spicy Tofu & Greens2012-08-04
- Servings : 4
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
From the author: This Udon with Spicy Tofu and greens is a quick, easy recipe that looks minimal but really impresses.
It’s great all-around – it gives your body the boost from eating leafy greens, the pick up from the spice, and the energy from the protein. You can add in all sorts of things too – shredded carrots, mung beans, or crushed peanuts. All the great mix-ins and options make this a new meal every time.
From Plant-Based on a Budget: If you’re a noodle fan like us, then this Udon with Spicy Tofu & Greens will become one of your favorites. Prepared with protein-packed tofu, nutrient-filled greens, satiating noodles, and comforting broth, this dish is full of yummy and nutritious goodness! Let’s dive right in!
It’s All in the Broth
When it comes to noodle dishes like this one, the key to its success is in the richness and intensity of the flavor of its broth. If the broth is delicious, everything added to it, like the tofu and noodles will be coated with the same flavors. The saltiness of the soy sauce, the nuttiness of the sesame oil, and the spiciness of the red pepper flakes will ensure an irresistible and comforting soup.
What are Udon Noodles?
These thick wheat noodles are a staple in Japanese cuisine and the number one noodle used in brothy soups. Similar to soba noodles (but much thicker), they are perfect for slurping your delicious soup.
Along with soups, udon noodles can be used in stir-fries and tempura dishes. Have you tried them before? We encourage you to give this super delicious and comforting Udon with Spicy Tofu & Greens a try!
Photos by Alfonso Revilla
- 1 (12-ounce) package of udon noodles
- 4 tablespoons of sesame oil, divided
- 1(16-ounce) package of tofu, pressed and sliced into 12
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
- 1 garlic clove, minced
- 2 heads of baby bok choy, chopped
- 1 bunch of scallions, chopped
- Pinch of red pepper flakes
- 2 tablespoons of soy sauce
- Pinch of sugar
Cook the udon noodles according to their package instructions, and reserve 1/3 cup of the water before straining. Make sure not to overcook these otherwise they’re not nearly as good. Set aside.
Put the oil in a skillet on medium heat and add the tofu, salt, and pepper. Saute the tofu until it's golden brown, about 4 minutes, then flip and repeat. Set aside.
Add another tablespoon of oil, the minced garlic and the bok choy to the skillet. Cook for about two minutes, just until they start to become bright green. Add the scallions, red pepper flakes, the last tablespoon of oil, soy sauce, and sugar. Also pour in the 1/3 cup of water. Heat and stir to create a broth.
Serve up four bowls of noodles, broth, veggies, and tofu and enjoy. Seriously. Enjoy it.
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