A stir-fry of thick udon noodles with veggies and crispy nuggets of tofu.
With a coating of cornstarch and a quick pan-fry, tofu becomes wonderfully crisp. For this recipe these crispy tofu bites are tossed with toasted sesame oil for extra flavor. They are served atop a stir-fry of snap peas, radishes, and plump udon noodles. A soy-honey glaze coats the mixture and it is topped with sesame seeds, green onions, and (if you like) some sriracha hot sauce.
Udon Noodle Bowls with Crispy Sesame Tofu
Plump and chewy udon noodles provide a hearty base for this quick weeknight dinner, along with a stir-fry of vibrant snap peas and crunchy radishes. The noodles and stir-fry get coated in a simple yet aromatic sauce and topped with tender nuggets of ultra-crispy pan-fried tofu for a comforting dish that offers a delightful balance of textures and flavors.
Ingredients
- ½ block (7 oz) firm or extra firm tofu
- 7 oz fresh or frozen udon noodles
- 2 tsp cornstarch
- 1 tsp sesame seeds plus more for garnish
- Kosher salt and pepper
- 2 tbsp canola oil divided
- 1 tbsp toasted sesame oil
- 5 oz (1½ cups) sugar snap peas, trimmed
- ½ bunch radishes cut in half
- 4 cloves garlic finely chopped
- 1 1-inch piece ginger finely grated
- 1 scallion thinly sliced, green and light-green/white parts separated
- ¼ cup soy sauce
- ¼ cup sake
- 1 tbsp honey
- Sriracha for serving (optional)
Instructions
- Cut tofu into 4 thin rectangles. Place 4 stacked sheets of paper towel on a cutting board, arrange tofu on top, then cover with 4 more sheets of paper towel and top with a sheet pan and a heavy pot. Allow to drain for 15-30 minutes.
- While tofu is draining bring a medium saucepan of water to boil over high heat. Add udon noodles and cook per package directions. Drain and set aside.
- In a small bowl whisk together cornstarch, sesame seeds, ½ tsp salt, and ¼ tsp pepper. Tear tofu into bite sized pieces and toss them in the cornstarch mixture.
- Heat 1 tbsp canola oil over medium-high heat. When oil shimmers add tofu and cook until golden-brown, about 2-4 minutes per side. Remove to a bowl and toss with toasted sesame oil.
- Add 1 tbsp canola oil to the skillet. Add snap peas, radishes, and a pinch of salt and pepper. Cook until browned, stirring occasionally, about 3-4 minutes.
- Add garlic, ginger, and light-green/white part of scallion and cook briefly until fragrant. Stir in soy sauce, sake, and honey until combined. Reduce heat to low and simmer 1-2 minutes until slightly reduced. Add udon and toss together.
- Serve udon topped with tofu and garnished with sesame seeds and green part of scallion. Drizzle with sriracha if desired.
Notes
Swap snap peas and radishes for whatever quick cooking veggies you like such as broccoli, thinly sliced carrots, asparagus, mushrooms, etc.
