Creamy Udon Noodles with Tofu (High Protein)
Chewy udon noodles in a creamy silken tofu sauce with chili crisp, topped with browned, soy-glazed tofu crumbles. Finish with scallions, cilantro and sesame for a vegan noodle bowl with two contrasting tofu textures.
Servings 2 generous bowls
Equipment
- Blender or immersion blender with a suitable bowl
- Large pot and strainer
- Wide nonstick skillet, ideally 12 inches (30 cm)
- Spatula and small mixing bowl
Ingredients
Creamy tofu sauce
- 10.6 oz silken tofu drained
- 1 tablespoon light soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon sugar
- 1 to 2 tablespoons vegan chili crisp to taste
Tofu crumbles
- 10.6 oz extra firm block tofu drained and patted dry
- 1 tablespoon neutral oil
Tofu glaze
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 3 tablespoons water
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper optional
Noodles and toppings
- 14.1 oz plain precooked udon noodles frozen or vacuum sealed; weight before heating
- 2 scallions thinly sliced
- ¼ cup loosely packed cilantro leaves roughly chopped
- 2 teaspoons sesame seeds
- reserved noodle cooking water as needed
Instructions
- Prepare the tofu: Drain the silken tofu. Pat the extra firm block dry, then crumble it into small, uneven pieces. Put a large pot of water on to heat for the noodles.
- Blend the sauce: Blend the silken tofu, light soy sauce, rice vinegar, sugar and 1 tablespoon of the chili crisp until completely smooth. Taste and blend in more chili crisp if you want more heat. Set aside.
- Brown the crumbles: Heat the oil in a wide nonstick skillet over medium high heat. Add the crumbled tofu and spread it out. Cook for about 10 to 15 minutes, stirring occasionally and letting it sit between stirs, until the moisture has evaporated and the tofu has golden patches. Lower the heat if it browns too quickly.
- Glaze the tofu: While the tofu browns, whisk all the glaze ingredients together in a small bowl. Pour over the browned tofu and stir. Cook over medium heat for about 3 to 5 minutes, stirring often, until the liquid has reduced and the glaze coats the crumbles. Remove from the heat before the glaze starts to burn.
- Cook the noodles: While the glaze reduces, heat the udon in the pot according to the package directions, gently loosening the strands. Reserve ½ cup (120 ml) of the cooking water, then drain the noodles. Do not rinse them for this warm dish.
- Warm the sauce and toss: Return the empty noodle pot to low heat and add the blended sauce. Stir until warm throughout, about 1 to 2 minutes, without bringing it to a hard boil. Add the udon and toss gently. Add reserved noodle water a tablespoon at a time only if needed, until the sauce coats the noodles. Taste with a little tofu topping before adjusting the seasoning.
- Finish the bowls: Divide the noodles between two bowls. Spoon over the glazed tofu and finish with scallions, cilantro and sesame. Serve immediately.
Notes
Noodle weight: The weight is for precooked udon before heating, not dry noodles. For dried udon, use the package serving guidance for two people.
Soy sauce and heat: Light soy sauce means the regular seasoning style, not necessarily reduced sodium. Dark soy adds color; if unavailable, replace it with light soy, taste carefully and expect a lighter topping. Chili crisp varies in salt and heat.
Timing and texture: Allow extra cooking time for a wetter tofu block. The goal is browned, chewy crumbles with a clinging glaze, rather than a completely crisp topping.
Approximately 42 g protein per serving, depending on brands. Estimated per serving when divided into two bowls, using Tofoo Naked and Silken tofu, Yutaka Kano udon and the seasonings and toppings listed. Values vary with brands and portions.
Nutrition
Protein: 42g