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–+ servings

Udon Noodle Bowl with Tofu

Karen Tedesco
A super-tasty vegan/vegetarian noodle bowl recipe with Asian noodles, maple-glazed tofu and colorful raw vegetables tossed in a spicy miso sauce.
5 from 6 votes
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Asian
Servings 4 servings
Calories 168 kcal

Ingredients
 

  • 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
  • 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
US Customary - Metric

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

Serving: 1gCalories: 168kcalCarbohydrates: 14gProtein: 9gFat: 9gSaturated Fat: 4gSodium: 369mgPotassium: 371mgFiber: 2gSugar: 9gVitamin A: 5785IUVitamin C: 25mgCalcium: 59mgIron: 2mg