Creamy Peanut Udon with Crispy Tofu
These Peanut Udon Noodles with Crispy Tofu are an easy weeknight dinner you'll want on repeat! Chewy udon is tossed in a velvety peanut sauce made with silken tofu, then topped with crispy marinated tofu, a bright and herby tiger salad, toasted sesame seeds, and chili oil. It’s the perfect combination of creamy, crispy, spicy, and fresh!
Ingredients
For the Tofu:
- 1 (16-ounce) block of super-firm tofu, shredded on the large side of a box grater
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon red chili flakes, optional
- 1 tablespoon neutral oil, such as avocado or vegetable
- 1 yellow onion, diced
- 6 cloves fresh minced garlic
- 1 tablespoon fresh minced ginger
- For the Tiger Salad Optional:
For the Tiger Salad (Optional):
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon agave, or sweetener of choice
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt
- 1 large English cucumber, peeled, seeded and thinly sliced
- 1 bunch cilantro, roughly chopped
- 5 scallions, white and green parts, thinly sliced
- 1-2 jalapeños, seeded and thinly sliced (or 1 mild green chile, such as poblano, for less heat)
For the Creamy Peanut Sauce:
- 1 (14-ounce) package silken tofu
- ¼ cup peanut butter
- 3 tablespoon low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon vegan chicken bouillon powder or paste, or sub vegetable bouillon
- 1 teaspoon red chili flakes, optional
- ½ teaspoon MSG, optional
Udon:
- 16 oz udon noodles
Toppings/Garnishes (Optional):
- Toasted sesame seeds
- Chili Oil
Instructions
- Before you begin: This recipe comes together quickly once cooking starts, so take a few minutes to do all your prep first — chop the vegetables, mince the garlic, measure out the sauces, and get everything within arm's reach of the stove. Having everything ready (mise en place) before you turn on the heat makes the cook smooth, easy, and stress-free.
Marinate the Tofu:
- Place the shredded tofu in a large bowl and toss with the low-sodium soy sauce and dark soy sauce until coated. Set aside.
Make the Tiger Salad (Optional):
- Whisk the rice vinegar, low-sodium soy sauce, agave, sesame oil and salt together in a large bowl.
- Add the prepared veggies and herbs and toss gently to coat. Place in the fridge while you prepare the rest of the dish.
Make the Creamy Peanut Sauce:
- Place the sauce ingredients in a blender and pulse until smooth and creamy. taste and adjust seasonings if necessary.,
Cook the Tofu:
- Heat the oil in large sauté pan or wok over medium-high heat. Once the oil is hot, add the tofu and cook, stirring occasionally, until golden and crispy, 10 to 15 minutes.
- Add the onion and cook, stirring often until it becomes translucent, 2 to 3 minutes.
- Add the garlic and ginger and cook until fragrant, another 30 seconds to 1 minute.
Cook the Udon:
- Meanwhile, cook the udon noodles according to package directions. Drain well.
Assemble:
- Toss the udon noodles with the peanut sauce. Divide among bowls and top with crispy tofu, tiger salad, and your desired garnishes. Enjoy!
Video
Tried this recipe?Let us know how it was!