Udon Noodle Bowl with Tofu
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A vegetarian/vegan noodle bowl recipe full of colorful raw vegetables, glazed tofu and udon noodles tossed in a spicy ginger miso sauce.
This incredibly colorful and tasty noodle bowl is layered with crunchy-creamy textures and vibrant fresh vegetables — and it’s super quick to make!
I’ve created a few vegetable noodle bowls — they are one my favorite meals to put together, because first of all I lovvve noodles in all forms. Seriously, noodle bowls are are a pathway to eating a satisfying, balanced meal on one plate.
Along with the noodles and vegetables, you get a hit of plant protein from chunks of maple-glazed tofu, with everything tossed in a tangy miso dressing.
Noodle bowl ingredients
- Firm or extra-firm tofu
- Maple syrup
- Tamari or soy sauce
- Cooked udon noodles
- Carrots
- Red bell pepper
- Cucumber (seedless or Persian)
- Scallions
- Fresh cilantro
The sauce is a blend of white miso, sesame oil, lemon, ginger and sriracha sauce you whisk up until smooth and creamy.
I first developed this recipe using organic pre-cooked udon noodles, and honestly, since then I’ve been craving it at least once a week.
About udon noodles
- Udon are a type of white Japanese wheat noodle with a thick shape. The chunky noodles are usually enjoyed in hot soups with tempura vegetables, tofu and other types of protein to make a warming, comforting meal.
Cold udon noodles
What I love about udon is how versatile they are — they’re delicious to eat hot, warm or cold. This recipe is similar to a cold Asian noodle salad, but I recommend serving it at room temperature for the best flavor and texture.
If you’re using precooked noodles packaged in a vacuum-sealed pouch, all you need to do is warm them briefly to make them soft and pliable. You can use any type of thick cooked Asian noodle you have, such as udon, soba, or rice noodles.
Udon Noodle Bowl with Tofu
Ingredients
Noodle Dressing
- 1 tablespoon (15 g) white miso
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) fresh lemon or lime juice
- 1 tablespoon (15 ml) cold water
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger or prepared ginger paste
- 1 teaspoon sriracha sauce
Noodle Bowl
- 12 ounces cooked udon noodles
- 2 large carrots, peeled and sliced into matchsticks (may be replaced with 4 ounces thawed frozen carrots sticks)
- ½ red bell pepper, seeded and sliced into matchsticks
- 2 Persian or baby cucumbers, sliced into matchsticks
- 2 scallions, sliced into matchsticks
- ½ cup (8 g) fresh cilantro leaves
- 1 tablespoon (15 g) vegetable oil
- 1 tablespoon (15 g) tamari sauce
- 1 tablespoon (15 g) maple syrup
- 14 ounces (400 g) firm or extra-firm tofu, drained and cut into ½-inch cubes
Instructions
To make the dressing
- Whisk together the miso, sesame oil, lemon juice, water, maple syrup, ginger and sriracha in a small bowl.
Prepare the noodle bowl
- Place the noodles in a medium microwaveable bowl and heat in a microwave oven on high for 1 minute. Cool slightly, then add the carrots, bell pepper, cucumber, scallions and cilantro and toss to combine. Pour half the dressing over the noodle mixture and toss gently.
- Whisk together the vegetable oil, tamari and maple syrup in a large bowl. Add the tofu and toss to coat.
- Heat a large non-stick skillet over medium-high heat until a drop of water sizzles on contact. Pour in the tofu mixture in one layer. Cook 5-7 minutes, stirring occasionally, until the tofu is golden brown with crisp edges
- Serve the salad in bowls topped with the tofu and remaining dressing.
Notes
- Make a double batch of the dressing if you love a saucy bowl.
- The dressing will keep 3-5 days in the refrigerator.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hi, there is two different maple syrup measurements. Is the 2-tsp maple syrup just for the dressing?
Hi Bill – Sorry about the confusion! I just updated the recipe. There are 2 teaspoons maple syrup in the dressing and an additional tablespoon for seasoning the tofu.
Hi Karen, I thought that was the way it called for. I made this last night and my Wife and I loved it. Have a great weekend. Bill
How much miso is required for this recipe?
Hi Rachael – Thank your for catching that typo! The correct amount is 1 tablespoon white miso.