Udon Noodle Bowl with Crispy Peanut Tofu

Thick udon noodles served in a savory peanut sauce, topped with perfectly crispy tofu, steamed broccoli, and a side of tangy marinated cucumbers, providing a delightful and balanced meal.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 5
• Cuisine: Japanese
• Difficulty: Medium
• Cost: $3.13/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• High-Protein
• Pescatarian

Tags

• tangy
• savory
• healthy
• stir-fry
• fresh
• quick

Ingredients

• 1 package extra-firm tofu (pressed, cubed)
• 2 tablespoon canola oil
• 2 teaspoon sesame oil
• 4 clove garlic (minced)
• 2 tablespoon fresh ginger (grated)
• 0.5 cup peanut butter
• 0.25 cup soy sauce
• 0.5 cup rice vinegar
• 2 tablespoon brown sugar
• 0.5 cup vegetable broth
• 1 package udon noodles
• 3 cup broccoli florets
• 1 cup shelled edamame
• 1 cucumber (thinly sliced)
• 1 teaspoon sugar
• 2 tablespoon toasted sesame seeds (toasted)

Instructions

1. Press excess water from the 1 package extra-firm tofu, then cut into 1/2-inch cubes. In a large skillet or wok, heat 2 tablespoons canola oil over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.
2. In the same skillet, add 2 teaspoons sesame oil. Add 4 minced garlic cloves and 2 tablespoons grated fresh ginger; sauté for 1 minute until fragrant.
3. Whisk together 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons brown sugar, and 1/2 cup vegetable broth in a bowl. Pour into the skillet and cook, stirring, until the sauce thickens slightly, about 2-3 minutes.
4. Cook 1 package udon noodles according to package directions. Drain and add to the skillet with the sauce. Toss to coat.
5. Steam or lightly boil 3 cups fresh broccoli florets and 1 cup shelled edamame until tender-crisp. Add to the noodle mixture or set aside for topping bowls.
6. For the cucumber salad: Combine 1 thinly sliced cucumber, 1/4 cup extra rice vinegar, and 1 teaspoon sugar for marinade in a small bowl. Let marinate for at least 10 minutes.
7. Serve the udon noodles in bowls, topped with the crispy tofu, broccoli, and edamame. Garnish with 2 tablespoons toasted sesame seeds. Serve with the marinated cucumber salad on the side.

Notes

To ensure maximum crispiness of the tofu, you can air fry it or bake it before adding to the noodles. This dish is best enjoyed fresh, but leftovers can be stored for 1 day, adding the tofu and vegetables right before reheating.

Nutrition (per serving)

• Calories: 520
• Protein: 22.8 g
• Carbohydrates: 65.5 g
• Fat: 21 g
• Fiber: 7.5 g
• Sodium: 1250 mg
• Saturated Fat: 3.5 g
• Sugar: 12 g