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No. 0135 Japanese Free recipe

Glazed Tofu Yaki Udon with Microgreens

Thick slabs of tofu are pan-seared until golden, then laid over chewy udon stir-fried with onion and red pepper in a sweet, savory soy glaze. A drizzle of reduced sauce across the tofu and a tuft of microgreens make this vegetarian noodle plate as good-looking as it is satisfying.

4.2 from 649 cooks

Stir-fried udon in dark soy glaze topped with seared tofu slabs drizzled with sauce and microgreens
Photo: Savia Rocks on Pexels
Prep
15 min
Cook
20 min
Total
35 min
Serves
2
Level
Medium
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Method 6 steps

  1. Stir the soy sauce, mirin, vegetarian oyster sauce and brown sugar together. Set aside 2 tablespoons and simmer it in a small pan for 1 to 2 minutes until syrupy for drizzling.

  2. Dust the tofu slabs with potato starch. Fry in 2 tablespoons oil over medium-high heat for 3 minutes per side until golden and crisp, then set aside.

  3. Loosen the udon in boiling water for 1 minute and drain well.

  4. Heat the remaining oil in the pan and stir-fry the onion and pepper for 3 minutes until softened with some color.

  5. Add the udon and the main sauce and toss over high heat for 2 to 3 minutes until the noodles are coated and lightly caramelized.

  6. Plate the noodles, lay the tofu on top, drizzle with the reduced glaze and finish with microgreens.

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