Udon Noodles with Crispy Tofu

Name: Udon Noodles with Crispy Tofu
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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; 2 tablespoons (30 ml) sesame seeds; 1 tablespoon (15 ml) chili oil (optional)

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!

Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

See the recipe

Frequently asked questions

Gochujang is a spicy, salty, and umami-rich fermented chili paste of Korean origin. This thick, sticky paste is spicy, salty, and full of umami flavor. It can now be easily found in the Asian aisle of most chains and, of course, in Asian grocery stores.

I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.

Chili crisp, also known as crunchy chili oil, is a Chinese condiment that has recently become very popular, although it has been around for a long time. It’s essentially a chili-infused oil with crunchy bits of garlic, shallot, sesame, and sometimes other spices. It’s slightly spicy, salty, and umami-flavored.

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.