Tofu Noodles, Udon Style
Wendy the Food Scientist cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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High-protein, egg-free noodles made entirely from firm tofu and flour. The soy proteins in the tofu provide structure and chew, while its natural moisture hydrates the dough for a satisfying, plant-based pasta.
- Time
- 50 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 3 g
Weights are estimates. Together, the ingredients weigh about 410 g before cooking, which is about 205 g per serving.
Steps
Place the firm tofu into a blender or food processor and blend until it is completely smooth with no lumps.
Transfer the blended tofu to a mixing bowl and add the wheat flour and salt.
Knead the mixture for 5–7 minutes until a smooth, cohesive dough forms. If the dough is too sticky, add more flour gradually (up to 220g total).
Cover the dough and let it rest at room temperature for 30 minutes to allow the gluten to relax.
On a lightly floured surface, roll the dough out to your desired thickness.
Cut the dough into thick, udon-style strips.
Boil the noodles in a large pot of salted water until they float and reach a chewy texture (typically 2-4 minutes depending on thickness).
Notes
The author recommends serving these noodles with a salty-sweet umami sauce and sizzling garlic chili oil. The flour quantity may need to be adjusted depending on how much water is in your specific brand of tofu.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 420
- Protein
- 20 g
- Carbs
- 71 g
- Fat
- 7 g
- Fiber
- 4 g
Where the calories come from
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