15 min · 1 serving · @Raquel Ravivo
Saucy Udon with Crumbled Tofu
Chewy udon noodles coated in a glossy soy and oyster sauce with golden crumbled tofu, garlic and green onion, finished with a drizzle of sesame oil.
Nutrition per serving
- 535 kcal
- 22 g protein
- 67 g carbs
- 20 g fat
Ingredients
- 250 g cooked udon noodles (frozen work best)
- 90 g extra-firm tofu
- ½ tbsp soy sauce
- 1 tbsp oyster sauce (vegetarian if preferred)
- ½ tsp maple syrup or sugar
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 80 ml cold water
- ½ tbsp olive oil or neutral oil
- 2 garlic cloves, minced
- 2 green onions, whites and greens separated, finely sliced
- 1 tsp sesame oil
Steps
- Stir the soy sauce, oyster sauce, maple syrup, dark soy sauce, cornstarch and cold water together in a small bowl.
- Heat the oil in a small skillet over medium heat, crumble in the tofu and fry for 3–5 minutes, stirring often, until golden.
- Add the garlic and green onion whites and fry for about 2 minutes more.
- Stir the sauce again, pour it over the tofu and simmer for 2–3 minutes until thickened.
- Spoon over the cooked udon, add the sesame oil and green onion greens, and toss to coat.
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