Teriyaki Tofu With Stir-Fried Udon Noodles Recipe

About this recipe

A savory and satisfying Japanese-inspired dinner featuring crispy tofu in a rich teriyaki glaze served over stir-fried udon noodles with fresh vegetables.

Ingredients

• 100 g Ginger - 100g
• - Schwartz Sesame Seeds
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 1 Jar Rowse Clear Honey
• 1 Bunch Spring Onions 1 Bunch
• - Ktc Vegetable Oil
• - Kikkoman Soy Sauce
• 100 g Yorkshire English Carrots 100G
• 270G Akagi Dried Udon Noodles, 270G
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 420G Kingsford Corn Starch, 420G
• 280G The Tofoo Co Naked Organic Extra Firm Tofu

Instructions

1. 1. Press 280 g firm tofu for 15 minutes to remove excess water and then cut it into bite-sized cubes.
2. 2. In a small bowl, mix 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp honey, 4 tbsp water and 1 tbsp cornstarch until smooth to prepare the teriyaki sauce.
3. 3. Heat half of the vegetable oil (1/2 tbsp) in a large non-stick skillet and pan-fry the tofu cubes until golden and crispy on all sides.
4. 4. Remove the tofu from the skillet and set aside. Add the remaining 1/2 tbsp oil to the skillet and sauté 2 minced garlic cloves and 10 g minced ginger until fragrant.
5. 5. Add 1 julienned carrot (about 100 g) and 1 sliced red bell pepper to the skillet and stir-fry for 3-4 minutes until slightly tender but still crisp.
6. 6. Cook 180 g dried udon noodles according to package instructions (about 8-10 minutes), drain, and set aside.
7. 7. Pour the teriyaki sauce into the skillet with the vegetables and bring it to a simmer while stirring constantly until it thickens.
8. 8. Add the cooked udon noodles and toss to coat them evenly in the sauce, ensuring they are fully warmed through.
9. 9. Return the crispy tofu to the skillet and gently fold it into the noodles and vegetables to combine.
10. 10. Transfer to serving plates and garnish with 2 sliced spring onions and 1 tbsp sesame seeds before serving.

How to make Teriyaki Tofu With Stir-Fried Udon Noodles

1. Press and fry the tofu. Press the tofu 15 minutes, cut into bite-sized cubes and pan-fry in half the vegetable oil until golden and crispy on all sides.
2. Stir-fry the vegetables. Mix soy sauce, mirin, honey, water and cornstarch into a sauce, then sauté garlic, ginger, carrots and red bell pepper for 3-4 minutes.
3. Toss udon with tofu. Cook udon noodles, add them with the teriyaki sauce until thickened, fold in the crispy tofu, then garnish with green onions and sesame seeds.

Frequently asked questions

What is the total time required to make Teriyaki Tofu with Stir-Fried Udon Noodles?

The total time required is 40 minutes, including 15 minutes for prep and 25 minutes for cooking.

Can I make this dish ahead or store leftovers?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

What can I serve with Teriyaki Tofu with Stir-Fried Udon Noodles?

Serve it with a side of steamed edamame or a fresh cucumber salad for a complete Japanese-inspired meal.