Vegetarian tofu yaki udon
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3 people
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Course
Main Course, Soup
Vegetarian tofu yaki udon
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This vegetarian tofu yaki is tasty, quick and very easy. It is one of my go-to dishes whenever I want a meatless meal.
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Ingredients
- 1 kombu piece (2'' x 2'')
- 3 tablespoons water
- 1 lb tofu
- 2 cups shredded cabbage
- 1 cup julienned carrot
- 1 yellow onion, thinly sliced
- udon noodles
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1/2 teaspoon sesame oil
- salt and pepper
- scallion, thinly sliced
- seaweed strips
- cooking oil
Instructions
- Use damp paper towel to gently clean the kombu piece, then soak it in 3 tablespoons of water. If you don't have or can't find kombu, you can use vegetable stock.
- Remove the tofu block from its packaging. Line a plate with paper towel, place tofu on top. Set a heavy plate with something heavy on it over the tofu. Press the tofu like that for 10 minutes.
- While the tofu is pressed, prep the vegetables: shred cabbage, julienne carrot and slice onion.
- After 10 minutes, pat the tofu dry and slice into 1/2'' thick pieces. Fry them in a pan over medium-high heat until crispy. Transfer to a plate lined with kitchen towel to absorb excess oil. Cut into thin strips.
- Prepare udon noodles according to instructions on the package. If you use the frozen udon I recommend, you just need to boil it for 2-3 minutes.
- Place a pan over medium-high heat, add some oil and add onion. Stir and cook for 2 minutes until onion is fragrant.
- Add cabbage and carrot. Stir frequently, add a pinch of salt and pepper and cook for about 2 minutes.
- Add udon noodles, tofu strips, soy sauce, mirin, sesame oil and the liquid from soaking kombu (discard the kombu, we only use the liquid). Mix well and adjust seasoning.
- Transfer to serving plates and top with scallions and seaweed strips.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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