Simple vegan udon noodle bowl

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
udon tofu

This recipe doesn’t require meat. It’s great for vegetarians or for meatless days, but you can get healthy proteins from tofu. This recipe is like guidelines and can be a base for your experiments. You’re the master chef! You can alter the recipe because of ingredients you do in your fridge.

You can fill this recipe with whatever vegetables you have at home. Noodles go well with all types of meet and fresh vegetables. You can also mix any sauce you like, we recommend the mix of sweet and sour tastes. We just love the colors and the flavors of these veggies. Use up leftovers in your fridge, begging to be used.

Simple vegan udon noodle bowl

Skip the meat part and enjoy one of the best Japanese veggie udon noodle stir fries that require no skills to cook.

Course Lunch & dinner
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 560 kcal

Ingredients

The tofu part:

  • 1 juiced lime
  • 300 grams tofu, dried, cubed
  • 1/2 lime zest
  • 1 tbsp garlic powder
  • 2 tbsp chili flakes
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the broth:

  • 3 tbsp vegetable stock powder
  • 100 grams sliced mushrooms
  • 60 grams dried udon
  • 2 cloves crushed garlic
  • 1 tbsp ground ginger
  • 2 tbsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 180 degree C. Mix together everything for the tofu, make sure every piece is coated. You can add more oil to get the liquid-like texture. Put the mixture in the oven for 8 minutes.

  2. While the base is getting ready, prepare the noodles. Take 2 liters of water, put it to boil in a huge pot. Cook your noodles as per instructions in water. Most noodles require 6 minutes to get ready. The remove them and pun into a strainer.

  3. Turn the heat down to low add the soy sauce, stock, mushrooms, garlic, ginger and seasoning. The cook time can wary depending on the amount of liquid, usually it takes 2 minutes. Steam the kale for 3 minutes. The liquid should boil.

  4. Turn every piece of the tofu over, add more oil, and let it stay in the oven for 6 more minutes. The tofu is ready when it's crispy. Add the noodles and kale to bowls. Pour the broth over them and top with chili, lime, spring onion and tofu.

Ingredients

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