Creamy Udon Noodles with Tofu (High Protein)

Ingredients

• 10.6 oz silken tofu (drained; for the creamy sauce)
• 1 tbsp light soy sauce (for the sauce)
• 1 tbsp unseasoned rice vinegar (for the sauce)
• 1 tsp sugar (for the sauce)
• 1 tbsp vegan chili crisp (Use up to 2 tablespoons total, to taste; 1 tablespoon is blended into the sauce initially.)
• 10.6 oz extra-firm block tofu (drained and patted dry; crumbled into small, uneven pieces)
• 1 tbsp neutral oil (for browning the tofu)
• 1 tbsp light soy sauce (for the tofu glaze)
• 1 tsp dark soy sauce (for the tofu glaze)
• 1 tbsp tomato paste (for the tofu glaze)
• 1 tsp sugar (for the tofu glaze)
• 3 tbsp water (for the tofu glaze)
• 1 tbsp nutritional yeast (for the tofu glaze)
• 0.5 tsp garlic powder (for the tofu glaze)
• 0.25 tsp smoked paprika (for the tofu glaze)
• 0.25 tsp ground black pepper (optional; for the tofu glaze)
• 14.1 oz plain precooked udon noodles (frozen or vacuum sealed; weight before heating)
• 2 scallions (thinly sliced)
• 0.25 cup cilantro leaves (loosely packed and roughly chopped; omit if desired)
• 2 tsp sesame seeds (for finishing)
• 0.5 cup reserved noodle cooking water (Reserve this amount, then add a tablespoon at a time only if needed.)

Steps

1. 1

   Drain the silken tofu. Pat the extra-firm tofu block dry, then crumble it into small, uneven pieces. Put a large pot of water on to heat for the noodles.

2. 2

   Blend the silken tofu, 1 tablespoon light soy sauce, rice vinegar, sugar, and 1 tablespoon chili crisp until completely smooth. Taste and blend in more chili crisp if you want additional heat. Set the sauce aside.

3. 3

   Heat the neutral oil in a wide nonstick skillet over medium-high heat. Add the crumbled tofu and spread it out in the pan.

4. 4

   Cook the tofu for about 10 to 15 minutes, stirring occasionally and letting it sit between stirs, until its moisture has evaporated and it develops golden patches. Lower the heat if it browns too quickly.

5. 5

   While the tofu browns, whisk the light soy sauce, dark soy sauce, tomato paste, sugar, water, nutritional yeast, garlic powder, smoked paprika, and optional black pepper together in a small bowl.

6. 6

   Pour the glaze over the browned tofu and stir to coat. Cook over medium heat for about 3 to 5 minutes, stirring often, until the liquid has reduced and the glaze clings to the crumbles. Remove the skillet from the heat before the glaze begins to burn.

7. 7

   While the glaze reduces, heat the udon in the pot according to the package directions, gently loosening the strands. Reserve ½ cup (120 ml) of the cooking water, then drain the noodles. Do not rinse them.

8. 8

   Return the empty noodle pot to low heat and add the blended sauce. Stir for about 1 to 2 minutes, until warm throughout, without bringing it to a hard boil.

9. 9

   Add the drained udon to the warm sauce and toss gently. Add the reserved noodle water 1 tablespoon at a time only if needed, until the sauce coats the noodles. Taste with a little tofu topping before adjusting the seasoning.

10. 10

    Divide the noodles between two bowls. Spoon the glazed tofu over the noodles and finish with the sliced scallions, chopped cilantro, and sesame seeds. Serve immediately.

Notes

For the best texture, serve immediately. For leftovers, refrigerate the sauce, tofu topping, and noodles separately when possible and use within 3 days. Reheat the topping separately, then gently reheat the noodles and sauce with a splash of water until hot throughout; the source recommends reheating to 165°F (74°C). Freezing is less suitable because the tofu sauce and noodles may change texture. Pat the tofu dry and allow it to sit between stirs so it browns rather than steams. Allow extra cooking time if the tofu block is especially wet.

Nutrition per serving

• main
• vegan
• high-protein
• dairy-free
• stir-fried
• noodles
• East Asian-inspired
• quick dinner