Description
Delicious and healthy udon noodle bowls topped with sautéed tofu, fresh vegetables, and a creamy peanut sauce.
Ingredients
Scale
- 8 ounces dry udon noodles
- 1 teaspoon toasted sesame oil
- 1 block (14-16 ounces) extra firm tofu
- as needed canola oil
- 1 tablespoon soy sauce
- 2 cups shredded purple cabbage (from 1/2 purple cabbage, see note #1)
- 1 medium cucumber (sliced)
- 1 cup shredded carrots (see note #2)
- 1 cup frozen edamame (thawed, see note #3)
- 1 tablespoon sesame seeds
- lime wedges fresh chopped cilantro, roasted peanuts (for serving)
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 2–3 teaspoons chili garlic sauce (optional; makes it gently spicy)
- 1 teaspoon honey (adjust to taste)
- 1/2 teaspoon toasted sesame oil
- 2–4 tablespoons water or vegetable broth (as needed)
Instructions
- Cook the udon noodles according to package instructions. Drain and rinse under cool running water until cold. Toss with 1 teaspoon sesame oil and set aside.
- While the noodles are cooking, prep the tofu. Slice the extra firm tofu into thin squares (about 1 cm thick). Pat pieces of tofu gently with a cloth or paper towel to remove external moisture.
- Add a thin layer of canola oil to a large skillet over medium heat. Once hot, layer the tofu slices evenly in the skillet. You may need to do 2 rounds of sautéing, depending on skillet size. Drizzle with 1 tablespoon soy sauce. Sauté until golden, then flip. This will take about 5-6 minutes on each side.
- To make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, optional chili garlic sauce, honey, and sesame oil. Add water or vegetable broth one tablespoon at a time to thin. It should be an easily drizzle-able consistency.
- Assemble the bowls: Divide all ingredients between 2-4 bowls (tofu, edamame, noodles, cabbage, carrots, cucumber). Drizzle each serving with peanut sauce. Serve topped with sesame seeds, fresh chopped cilantro, roasted peanuts, and a lime wedge.
- Enjoy immediately, or cover and chill all ingredients in the fridge for 1 hour before assembling and serving.
Notes
- Note #1: Purple cabbage adds a vibrant color and crunch to the dish.
- Note #2: You can use pre-shredded carrots or shred them fresh for better texture.
- Note #3: Ensure the edamame is fully thawed for even heating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg