Creamy Udon Noodles With Tofu (High Protein)
Dive into a bowl of luscious udon noodles enveloped in a velvety tofu sauce that's bursting with flavor. Topped with crispy, golden-brown tofu crumbles, fresh scallions, and a sprinkle of nutty sesame, this dish is not just satisfying but also packed with protein. Get ready to enjoy a comforting meal that's as delicious as it is wholesome!
Prep
10
min
Cook
25
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- ¼ cup loosely packed cilantro leaves roughly chopped (60 ml)optional
- ¼ teaspoon ground black pepper optional (1.25 ml)optional
- 3 tablespoons water (45 ml)
🥩Meat & Seafood(2)
- 10.6 oz extra firm block tofu drained and patted dry (301 g)
- 10.6 oz silken tofu drained (301 g)
🫙Pantry Staples(6)
- 1 tablespoon neutral oil (15 ml)
- 1 tablespoon nutritional yeast (15 ml)
- 14.1 oz plain precooked udon noodles frozen or vacuum sealed; weight before heating (400 g)
- 1 teaspoon sugar (5 ml)
- 1 tablespoon tomato paste (15 ml)
- 1 tablespoon unseasoned rice vinegar (15 ml)
🧂Spices & Seasonings(2)
- ½ teaspoon garlic powder (2.5 ml)optional
- ¼ teaspoon smoked paprika (1.25 ml)optional
🍯Sauces & Condiments(2)
- 1 teaspoon dark soy sauce (5 ml)
- 1 tablespoon light soy sauce (15 ml)
📦Other(4)
- 2 scallions thinly sliced
- reserved noodle cooking water as neededoptional
- 2 teaspoons sesame seeds (10 ml)
- 1 to 2 tablespoons vegan chili crisp to taste (15-30 ml)optional
Nutrition (per serving)
Calories
376
Protein
26g
Carbs
17g
Fat
24g
👨🍳 Instructions
- 1
Combine the sauce ingredients: Add the silken tofu and sauce seasonings to a blender or a bowl suitable for an immersion blender.
- 2
Blend until smooth: Blend until the sauce is silky, then taste and adjust the heat.
- 3
Brown the tofu: Let the crumbles turn golden before adding the glaze.
- 4
Add the glaze: Stir in the glaze and cook until it clings to the tofu.
- 5
Cook the udon: Heat the noodles according to the package and reserve some cooking water.
- 6
Coat and finish: Toss the noodles with the warm sauce, then top with glazed tofu, greens, and sesame.
💡 Pro Tips
- ✓Blend the silken tofu sauce for 90-120 seconds until it reaches 165°F from friction heat, which denatures proteins and creates an emulsion that won't separate when heated with the noodles.technique90-120 seconds|165°F
- ✓Pat extra-firm tofu dry with paper towels for 2-3 minutes, then crumble into 0.5-0.75 inch pieces to maximize surface area and achieve 60-70% browning coverage in a 350°F pan within 6-8 minutes.ingredient2-3 minutes drying|0.5-0.75 inch pieces|350°F|6-8 minutes
- ✓Reserve 1 cup of starchy udon cooking water (contains 4-6% starch by weight) to loosen the silken tofu sauce, which thickens as it cools—add water incrementally until sauce coats noodles at a 1:2 sauce-to-noodle ratio by volume.timing1 cup reserved|4-6% starch|1:2 ratio
- ✓Toast the tomato paste in neutral oil for 1-2 minutes at 300°F before blending to caramelize sugars and reduce acidity by 15-20%, improving sauce depth without adding raw tomato flavor.technique1-2 minutes|300°F|15-20% acidity reduction
- ✓Use a 1.5:1 ratio of light soy sauce to dark soy sauce (1.5 tablespoons light + 1 teaspoon dark) because light soy provides saltiness while dark soy adds color without overpowering umami in a protein-forward sauce.ingredient1.5:1 ratio
Share this recipe
Prep
10
min
Cook
25
min
Serves
2
people
Level
intermediate
Share this recipe
Creamy Udon Noodles With Tofu (High Protein)
Dive into a bowl of luscious udon noodles enveloped in a velvety tofu sauce that's bursting with flavor. Topped with crispy, golden-brown tofu crumbles, fresh scallions, and a sprinkle of nutty sesame, this dish is not just satisfying but also packed with protein. Get ready to enjoy a comforting meal that's as delicious as it is wholesome!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- ¼ cup loosely packed cilantro leaves roughly chopped (60 ml)optional
- ¼ teaspoon ground black pepper optional (1.25 ml)optional
- 3 tablespoons water (45 ml)
🥩Meat & Seafood(2)
- 10.6 oz extra firm block tofu drained and patted dry (301 g)
- 10.6 oz silken tofu drained (301 g)
🫙Pantry Staples(6)
- 1 tablespoon neutral oil (15 ml)
- 1 tablespoon nutritional yeast (15 ml)
- 14.1 oz plain precooked udon noodles frozen or vacuum sealed; weight before heating (400 g)
- 1 teaspoon sugar (5 ml)
- 1 tablespoon tomato paste (15 ml)
- 1 tablespoon unseasoned rice vinegar (15 ml)
🧂Spices & Seasonings(2)
- ½ teaspoon garlic powder (2.5 ml)optional
- ¼ teaspoon smoked paprika (1.25 ml)optional
🍯Sauces & Condiments(2)
- 1 teaspoon dark soy sauce (5 ml)
- 1 tablespoon light soy sauce (15 ml)
📦Other(4)
- 2 scallions thinly sliced
- reserved noodle cooking water as neededoptional
- 2 teaspoons sesame seeds (10 ml)
- 1 to 2 tablespoons vegan chili crisp to taste (15-30 ml)optional
Nutrition (per serving)
Calories
376
Protein
26g
Carbs
17g
Fat
24g
👨🍳 Instructions
- 1
Combine the sauce ingredients: Add the silken tofu and sauce seasonings to a blender or a bowl suitable for an immersion blender.
- 2
Blend until smooth: Blend until the sauce is silky, then taste and adjust the heat.
- 3
Brown the tofu: Let the crumbles turn golden before adding the glaze.
- 4
Add the glaze: Stir in the glaze and cook until it clings to the tofu.
- 5
Cook the udon: Heat the noodles according to the package and reserve some cooking water.
- 6
Coat and finish: Toss the noodles with the warm sauce, then top with glazed tofu, greens, and sesame.
💡 Pro Tips
- ✓Blend the silken tofu sauce for 90-120 seconds until it reaches 165°F from friction heat, which denatures proteins and creates an emulsion that won't separate when heated with the noodles.technique90-120 seconds|165°F
- ✓Pat extra-firm tofu dry with paper towels for 2-3 minutes, then crumble into 0.5-0.75 inch pieces to maximize surface area and achieve 60-70% browning coverage in a 350°F pan within 6-8 minutes.ingredient2-3 minutes drying|0.5-0.75 inch pieces|350°F|6-8 minutes
- ✓Reserve 1 cup of starchy udon cooking water (contains 4-6% starch by weight) to loosen the silken tofu sauce, which thickens as it cools—add water incrementally until sauce coats noodles at a 1:2 sauce-to-noodle ratio by volume.timing1 cup reserved|4-6% starch|1:2 ratio
- ✓Toast the tomato paste in neutral oil for 1-2 minutes at 300°F before blending to caramelize sugars and reduce acidity by 15-20%, improving sauce depth without adding raw tomato flavor.technique1-2 minutes|300°F|15-20% acidity reduction
- ✓Use a 1.5:1 ratio of light soy sauce to dark soy sauce (1.5 tablespoons light + 1 teaspoon dark) because light soy provides saltiness while dark soy adds color without overpowering umami in a protein-forward sauce.ingredient1.5:1 ratio