Tofu was invented by accident in 164 BC when a Chinese cook spilled salt into soy milk—creating the perfect protein pairing.
Spicy Tofu & Chicken Noodles
Dive into a bowl of flavor with our zesty Spicy Tofu & Chicken Noodles! This vibrant dish combines perfectly seared tofu and tender chicken, all tossed together with chewy udon noodles and a kick of heat. Whip up this low-calorie delight for a meal that’s as satisfying as it is scrumptious!
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 Cucumber
- 2 Garlic Cloves, grated
- 1 inch Ginger, grated
- 2 Spring Onions
🥩Meat & Seafood(2)
- 300g Chicken Mince (0.66 lbs)
- 330g Silken Tofu (11.6 oz)
🫙Pantry Staples(3)
- 2 tsp Rice Vinegar (10 ml)
- 1 tbsp Tahini (15 ml)
- 350g Frozen Udon (12.4 oz)
🧂Spices & Seasonings(1)
- Corianderoptional
🍯Sauces & Condiments(4)
- 2 tsp Mirin (10 ml)
- 1 tbsp Miso (15 ml)
- 1 tbsp Oyster Sauce (15 ml)
- 1 tbsp Soy Sauce (15 ml)
📦Other(1)
- 1 tbsp Gochugaru (15 ml)
👨🍳 Instructions
- 1
To make the sauce, add the silken tofu, tahini, soy sauce, miso, Gochugaru and vinegar to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside.
- 2
Julienne the spring onions and pick the coriander. Slice the cucumber into thin rounds, stack them up into little piles and cut into strips. Mix the cucumbers and spring onion greens.
- 3
Add the chicken to a hot pan over medium heat to get some color, before breaking up. Once colored, deglaze with mirin and then add in the seasonings and cook for a few more minutes.
- 4
Cook the noodles and plate up. Noodles on the bottom, pour over the sauce, chicken on one side, salad on the other. Finish with sesame seeds.
💡 Pro Tips
- ✓Pulse the silken tofu sauce in 3-second intervals with 5-second rests to prevent overheating and maintain creamy texture, as excessive blending breaks protein bonds and creates a watery consistency.technique3-second pulses
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard browning in 2-3 minutes, as lower temperatures cause steaming and prevent flavor development.timing375-400°F
- ✓Salt cucumber strips with 1% salt by weight and drain for 10 minutes to remove excess moisture that would dilute the sauce and make noodles soggy.ingredient1% salt by weight, 10 minutes
- ✓Reserve 1/4 cup starchy pasta water before draining noodles to thin the tahini-tofu sauce if needed, as the starch acts as an emulsifier for better sauce adhesion.technique1/4 cup pasta water
- ✓Toast sesame seeds in a dry pan at medium heat for 2-3 minutes until golden to activate oils and intensify nutty flavor through controlled Maillard reactions.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
Share this recipe
Tofu was invented by accident in 164 BC when a Chinese cook spilled salt into soy milk—creating the perfect protein pairing.
Spicy Tofu & Chicken Noodles
Dive into a bowl of flavor with our zesty Spicy Tofu & Chicken Noodles! This vibrant dish combines perfectly seared tofu and tender chicken, all tossed together with chewy udon noodles and a kick of heat. Whip up this low-calorie delight for a meal that’s as satisfying as it is scrumptious!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 Cucumber
- 2 Garlic Cloves, grated
- 1 inch Ginger, grated
- 2 Spring Onions
🥩Meat & Seafood(2)
- 300g Chicken Mince (0.66 lbs)
- 330g Silken Tofu (11.6 oz)
🫙Pantry Staples(3)
- 2 tsp Rice Vinegar (10 ml)
- 1 tbsp Tahini (15 ml)
- 350g Frozen Udon (12.4 oz)
🧂Spices & Seasonings(1)
- Corianderoptional
🍯Sauces & Condiments(4)
- 2 tsp Mirin (10 ml)
- 1 tbsp Miso (15 ml)
- 1 tbsp Oyster Sauce (15 ml)
- 1 tbsp Soy Sauce (15 ml)
📦Other(1)
- 1 tbsp Gochugaru (15 ml)
👨🍳 Instructions
- 1
To make the sauce, add the silken tofu, tahini, soy sauce, miso, Gochugaru and vinegar to a blender. Pulse until smooth but don’t overblend as it’ll go quite runny. Set aside.
- 2
Julienne the spring onions and pick the coriander. Slice the cucumber into thin rounds, stack them up into little piles and cut into strips. Mix the cucumbers and spring onion greens.
- 3
Add the chicken to a hot pan over medium heat to get some color, before breaking up. Once colored, deglaze with mirin and then add in the seasonings and cook for a few more minutes.
- 4
Cook the noodles and plate up. Noodles on the bottom, pour over the sauce, chicken on one side, salad on the other. Finish with sesame seeds.
💡 Pro Tips
- ✓Pulse the silken tofu sauce in 3-second intervals with 5-second rests to prevent overheating and maintain creamy texture, as excessive blending breaks protein bonds and creates a watery consistency.technique3-second pulses
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard browning in 2-3 minutes, as lower temperatures cause steaming and prevent flavor development.timing375-400°F
- ✓Salt cucumber strips with 1% salt by weight and drain for 10 minutes to remove excess moisture that would dilute the sauce and make noodles soggy.ingredient1% salt by weight, 10 minutes
- ✓Reserve 1/4 cup starchy pasta water before draining noodles to thin the tahini-tofu sauce if needed, as the starch acts as an emulsifier for better sauce adhesion.technique1/4 cup pasta water
- ✓Toast sesame seeds in a dry pan at medium heat for 2-3 minutes until golden to activate oils and intensify nutty flavor through controlled Maillard reactions.timing2-3 minutes