Udon Noodles with Crispy Tofu
I often opt for Asian recipes when I’m in a hurry, which contain maximum flavour but don’t take forever to cook. These udon noodles with crispy tofu are the perfect example. Add a sweet and spicy sauce that’s super easy to make, basil, green onions and sesame seeds, and you’re done!
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Servings: 4
Ingredients
Sauce
- 1 tablespoon (15 ml) sesame oil
- 3 garlic cloves, chopped
- 1/4 cup (60 ml) hoisin sauce
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) gochujang
- 1/4 cup (60 ml) tahini
- 1/4 cup (60 ml) water
Noodles
- 1 block 354 g firm tofu, crumbled
- 2 tablespoons (30 ml) cornstarch
- 1/2 teaspoon (2.5 ml) salt
- 2 tablespoons (30 ml) vegetable oil
- 600 g udon noodles
- 1/2 cup (125 ml) minced fresh basil
- 3 green onions, thinly sliced
Toppings
- 2 tablespoons (30 ml) sesame seeds
- 1 tablespoon (15 ml) chili oil (optional)
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Preparation
Sauce
- In a small saucepan, heat the sesame oil over medium-high heat and cook the garlic cloves for 2 minutes, stirring often. Add the remaining sauce ingredients and reduce for about 3 minutes.
Noodles
- In a bowl, combine the tofu, cornstarch and salt.
- In a nonstick skillet, heat oil over medium-high heat and cook tofu for 5 to 6 minutes, stirring often, or until golden brown.
- Cook noodles in boiling salted water according to package instructions. Drain pasta.
- Add sauce, noodles, basil and green onions and toss gently until noodles are well coated with sauce. Serve with garnishes.
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