Imported from the web
Tofu Noodles, Udon Style
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.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 225 g firm tofu (blended until completely smooth)
- 180 g wheat flour (adjust up to 220g (1¾ cups) based on tofu's water content)
- 0.5 tsp salt
Steps
- 1
Place the firm tofu into a blender or food processor and blend until it is completely smooth with no lumps.
- 2
Transfer the blended tofu to a mixing bowl and add the wheat flour and salt.
- 3
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).
- 4
Cover the dough and let it rest at room temperature for 30 minutes to allow the gluten to relax.
- 5
On a lightly floured surface, roll the dough out to your desired thickness.
- 6
Cut the dough into thick, udon-style strips.
- 7
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 per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →