Noodles for days! This Udon with Spicy Tofu & Greens recipe will hit all the right spots. Salty, spicy and beyond comforting!
Course Dinner, Lunch
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
12ouncesof udon noodles
4Tablespoonsof sesame oil, divided
16ouncesof tofu, pressed and sliced into 12
2headsof baby bok choy, chopped
1bunchof scallions, chopped
Pinch of red pepper flakes
2Tablespoonsof soy sauce
Pinch of sugar
Cook the udon noodles according to their package instructions, and reserve ⅓ 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 ⅓ 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.
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.