One-Pot Peanut Udon with Tofu
Dive into a delightful bowl of One-Pot Peanut Udon with Tofu, where silky noodles meet a luscious, nutty sauce and golden, crispy tofu. This dish is not only a breeze to whip up but also a guaranteed crowd-pleaser, making it an ideal choice for a quick and satisfying lunch or dinner. Get ready to savor every bite!
Prep
15
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(6)
- 1 kleine Karotte
- Frühlingszwiebelgrünoptional
- 1–2 TL Limettensaft (5 ml)
- ½ rote Paprika
- 1 Frühlingszwiebel
- ca. 50–80 ml Wasser (1.69 fl oz)
🥩Meat & Seafood(1)
- 150 g Tofu natur (5.29 oz)
🥛Dairy & Eggs(1)
- 1½ EL cremiges Erdnussmus (21 g)
🫙Pantry Staples(5)
- 100 ml Kokosmilch (3.38 fl oz)
- optional ½–1 TL Ahornsirup (2.5 ml)optional
- etwas Öl zum Anbraten
- Sesamoptional
- 200 g Udon-Nudeln (7.06 oz)
🍯Sauces & Condiments(4)
- 1 TL rote Currypaste (5 ml)
- 1 EL Sojasauce (15 ml)
- Sriracha nach Geschmackoptional
- optional etwas Sriracha oder Chilioptional
📦Other(1)
- 70–80 g Edamame (2.47 oz)
Nutrition (per serving)
Calories
993
Protein
43g
Carbs
93g
Fat
52g
👨🍳 Instructions
- 1
Pat the tofu dry, cut into cubes, and fry in a large pan with a little oil until golden brown all around.
- 2
Cut the bell pepper into strips and the carrot into fine strips. Add both to the tofu and sauté briefly so that the vegetables retain some crunch.
- 3
Add the red curry paste and roast for about 30 seconds.
- 4
Stir in the coconut milk, initially about 50 ml of water, soy sauce, and peanut butter until a creamy sauce forms.
- 5
Add the edamame and udon, and heat everything in the sauce for about 2-3 minutes. Add more water if needed until the desired creaminess is achieved.
- 6
Season with lime juice, Sriracha, and optionally a little maple syrup.
- 7
Top with spring onions, sesame, and optionally some extra Sriracha, and enjoy immediately.
💡 Pro Tips
- ✓Press tofu between paper towels with a 2-3 kg weight for 15-20 minutes before cubing to remove 40-50% of moisture, allowing the surface to reach 165°F (74°C) and develop a crispy golden crust instead of steaming.technique40-50% moisture removal|165°F surface temp|15-20 minutes
- ✓Toast the curry paste for exactly 30 seconds in oil before adding liquids to bloom its aromatics and convert raw capsaicin into mellow, complex flavors through Maillard browning.timing30 seconds
- ✓Whisk peanut butter (1.5 tablespoons) with 2-3 tablespoons of the warm sauce separately before adding to prevent clumping, since peanut oil and water don't naturally emulsify without tempering.technique1.5 tbsp peanut butter|2-3 tbsp warm sauce
- ✓Add udon noodles in the final 2-3 minutes when sauce reaches 180-190°F (82-88°C) to prevent them from absorbing excess liquid and becoming mushy; udon starches fully hydrate at this temperature in just 2-3 minutes.timing2-3 minutes|180-190°F
- ✓Maintain a 3:1 ratio of vegetables to sauce (by volume) to ensure vegetables stay al dente; too much liquid above 500 ml total dilutes flavor and makes the dish soupy rather than creamy.ingredient3:1 vegetable-to-sauce ratio|max 500 ml liquid
Share this recipe
Prep
15
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
One-Pot Peanut Udon with Tofu
Dive into a delightful bowl of One-Pot Peanut Udon with Tofu, where silky noodles meet a luscious, nutty sauce and golden, crispy tofu. This dish is not only a breeze to whip up but also a guaranteed crowd-pleaser, making it an ideal choice for a quick and satisfying lunch or dinner. Get ready to savor every bite!
📝 Ingredients
Serves 1🥬Fresh Produce(6)
- 1 kleine Karotte
- Frühlingszwiebelgrünoptional
- 1–2 TL Limettensaft (5 ml)
- ½ rote Paprika
- 1 Frühlingszwiebel
- ca. 50–80 ml Wasser (1.69 fl oz)
🥩Meat & Seafood(1)
- 150 g Tofu natur (5.29 oz)
🥛Dairy & Eggs(1)
- 1½ EL cremiges Erdnussmus (21 g)
🫙Pantry Staples(5)
- 100 ml Kokosmilch (3.38 fl oz)
- optional ½–1 TL Ahornsirup (2.5 ml)optional
- etwas Öl zum Anbraten
- Sesamoptional
- 200 g Udon-Nudeln (7.06 oz)
🍯Sauces & Condiments(4)
- 1 TL rote Currypaste (5 ml)
- 1 EL Sojasauce (15 ml)
- Sriracha nach Geschmackoptional
- optional etwas Sriracha oder Chilioptional
📦Other(1)
- 70–80 g Edamame (2.47 oz)
Nutrition (per serving)
Calories
993
Protein
43g
Carbs
93g
Fat
52g
👨🍳 Instructions
- 1
Pat the tofu dry, cut into cubes, and fry in a large pan with a little oil until golden brown all around.
- 2
Cut the bell pepper into strips and the carrot into fine strips. Add both to the tofu and sauté briefly so that the vegetables retain some crunch.
- 3
Add the red curry paste and roast for about 30 seconds.
- 4
Stir in the coconut milk, initially about 50 ml of water, soy sauce, and peanut butter until a creamy sauce forms.
- 5
Add the edamame and udon, and heat everything in the sauce for about 2-3 minutes. Add more water if needed until the desired creaminess is achieved.
- 6
Season with lime juice, Sriracha, and optionally a little maple syrup.
- 7
Top with spring onions, sesame, and optionally some extra Sriracha, and enjoy immediately.
💡 Pro Tips
- ✓Press tofu between paper towels with a 2-3 kg weight for 15-20 minutes before cubing to remove 40-50% of moisture, allowing the surface to reach 165°F (74°C) and develop a crispy golden crust instead of steaming.technique40-50% moisture removal|165°F surface temp|15-20 minutes
- ✓Toast the curry paste for exactly 30 seconds in oil before adding liquids to bloom its aromatics and convert raw capsaicin into mellow, complex flavors through Maillard browning.timing30 seconds
- ✓Whisk peanut butter (1.5 tablespoons) with 2-3 tablespoons of the warm sauce separately before adding to prevent clumping, since peanut oil and water don't naturally emulsify without tempering.technique1.5 tbsp peanut butter|2-3 tbsp warm sauce
- ✓Add udon noodles in the final 2-3 minutes when sauce reaches 180-190°F (82-88°C) to prevent them from absorbing excess liquid and becoming mushy; udon starches fully hydrate at this temperature in just 2-3 minutes.timing2-3 minutes|180-190°F
- ✓Maintain a 3:1 ratio of vegetables to sauce (by volume) to ensure vegetables stay al dente; too much liquid above 500 ml total dilutes flavor and makes the dish soupy rather than creamy.ingredient3:1 vegetable-to-sauce ratio|max 500 ml liquid