Udon Noodles with Tofu and Peanut Sauce
Whip up a delicious and satisfying meal in a flash with our Udon Noodles tossed in a creamy peanut sauce! This vibrant dish stars protein-rich tofu and fresh veggies, delivering a burst of flavor in just 12 minutes. Perfect for busy weeknights, it’s a delightful way to indulge your taste buds without the wait!
Prep
3
min
Cook
12
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 tsp garlic clove, grated (5 ml)
- 1 tsp small piece ginger, grated (5 ml)
- spring onion, coriander + sesame seeds, to finishoptional
- 1 tbsp water, until creamy (15 ml)
🥩Meat & Seafood(1)
- 125g tofu (4.41 oz)
🫙Pantry Staples(4)
- 1 tsp honey (5 ml)
- 2 tbsp peanut butter (28 g)
- 1 tsp rice vinegar (5 ml)
- 1 pack udon noodles
🍯Sauces & Condiments(2)
- 2 tbsp soy sauce (30 ml)
- 1 tsp sriracha (5 ml)
📦Other(1)
- veg wedges of your choice
Nutrition (per serving)
Calories
409
Protein
17g
Carbs
57g
Fat
13g
👨🍳 Instructions
- 1
Whisk garlic, ginger, soy sauce, peanut butter, rice vinegar, sriracha and honey together. Add water little by little until it’s creamy.
- 2
Boil the udon for 2-3 minutes, tossing the veg wedges in for the last minute.
- 3
Sear the tofu until golden on the outside.
- 4
Toss noodles and veg in the sauce, top with tofu, spring onion, coriander, and sesame seeds. Done.
💡 Pro Tips
- ✓Press tofu between paper towels with a 2-3 lb weight for 15-20 minutes before searing to remove 40-50% of surface moisture, enabling Maillard browning at the contact points instead of steaming.technique15-20 minutes|40-50% moisture removal
- ✓Warm your peanut sauce to 140-150°F (60-65°C) before tossing with noodles; cold sauce will cool the udon below 140°F and cause starch to gelatinize unevenly, creating a gluey texture within 2-3 minutes.timing140-150°F|2-3 minutes
- ✓Add water to your peanut sauce in 0.5 tsp increments while whisking continuously; peanut butter contains 25-30% oil, and rapid hydration creates clumps instead of a stable emulsion (whisk for 30 seconds between each addition).technique0.5 tsp increments|30 seconds whisking
- ✓Reserve 1/4 cup starchy udon cooking water and stir 1-2 tbsp into the sauce after tossing; the starch (amylose) acts as a binder and prevents sauce from pooling at the bowl bottom.ingredient1-2 tbsp pasta water
- ✓Sear tofu in a 375°F+ (190°C+) pan for exactly 3-4 minutes per side without moving it; this temperature creates a 1/8-inch caramelized crust via Maillard reaction while keeping the interior at 140°F.timing375°F|3-4 minutes per side
Share this recipe
Prep
3
min
Cook
12
min
Serves
2
people
Level
beginner
Share this recipe
Udon Noodles with Tofu and Peanut Sauce
Whip up a delicious and satisfying meal in a flash with our Udon Noodles tossed in a creamy peanut sauce! This vibrant dish stars protein-rich tofu and fresh veggies, delivering a burst of flavor in just 12 minutes. Perfect for busy weeknights, it’s a delightful way to indulge your taste buds without the wait!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 tsp garlic clove, grated (5 ml)
- 1 tsp small piece ginger, grated (5 ml)
- spring onion, coriander + sesame seeds, to finishoptional
- 1 tbsp water, until creamy (15 ml)
🥩Meat & Seafood(1)
- 125g tofu (4.41 oz)
🫙Pantry Staples(4)
- 1 tsp honey (5 ml)
- 2 tbsp peanut butter (28 g)
- 1 tsp rice vinegar (5 ml)
- 1 pack udon noodles
🍯Sauces & Condiments(2)
- 2 tbsp soy sauce (30 ml)
- 1 tsp sriracha (5 ml)
📦Other(1)
- veg wedges of your choice
Nutrition (per serving)
Calories
409
Protein
17g
Carbs
57g
Fat
13g
👨🍳 Instructions
- 1
Whisk garlic, ginger, soy sauce, peanut butter, rice vinegar, sriracha and honey together. Add water little by little until it’s creamy.
- 2
Boil the udon for 2-3 minutes, tossing the veg wedges in for the last minute.
- 3
Sear the tofu until golden on the outside.
- 4
Toss noodles and veg in the sauce, top with tofu, spring onion, coriander, and sesame seeds. Done.
💡 Pro Tips
- ✓Press tofu between paper towels with a 2-3 lb weight for 15-20 minutes before searing to remove 40-50% of surface moisture, enabling Maillard browning at the contact points instead of steaming.technique15-20 minutes|40-50% moisture removal
- ✓Warm your peanut sauce to 140-150°F (60-65°C) before tossing with noodles; cold sauce will cool the udon below 140°F and cause starch to gelatinize unevenly, creating a gluey texture within 2-3 minutes.timing140-150°F|2-3 minutes
- ✓Add water to your peanut sauce in 0.5 tsp increments while whisking continuously; peanut butter contains 25-30% oil, and rapid hydration creates clumps instead of a stable emulsion (whisk for 30 seconds between each addition).technique0.5 tsp increments|30 seconds whisking
- ✓Reserve 1/4 cup starchy udon cooking water and stir 1-2 tbsp into the sauce after tossing; the starch (amylose) acts as a binder and prevents sauce from pooling at the bowl bottom.ingredient1-2 tbsp pasta water
- ✓Sear tofu in a 375°F+ (190°C+) pan for exactly 3-4 minutes per side without moving it; this temperature creates a 1/8-inch caramelized crust via Maillard reaction while keeping the interior at 140°F.timing375°F|3-4 minutes per side