Udon with tofu and Asian greens is a delicious and healthy dish that is perfect for a quick and easy meal. It is a Japanese dish featuring thick, wheat noodles stir-fried with tofu, and a variety of Asian greens. The udon noodles are chewy and flavorful, while the tofu is soft and creamy. The Asian greens add a pop of color and freshness to the dish. This dish is packed with flavor and can be customized to your liking, making it a great option for any occasion. Whether you are looking for a hearty meal or a light lunch, this recipe is sure to please. So, grab your ingredients and get ready to make a delectable bowl of udon with tofu and Asian greens.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN UDON NOODLES SOUP WITH TOFU AND VEGETABLES
This is a savory vegan soup with udon noodles, tofu and delicious Asian vegetables like bok choy and shiitake mushrooms.
Provided by Seema Jain
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
- While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 37.8 g, Fat 8.5 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 1.1 g, Sodium 817.4 mg, Sugar 6.4 g
GREEN CURRY GLAZED TOFU
To make crispy, flavorful tofu without having to press it first, use this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a small amount of flavorful sauce. As it cooks, it will dry out and absorb the flavors of the sauce. Next, you add oil to the pan, which crisps the tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics in Thai green curry paste and the sugars in coconut milk toast and caramelize on the tofu. Once the tofu has a deep-brown crust, remove it, sear a quick-cooking vegetable in the same pan, then reduce the remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, curries, vegetables, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
- Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
- Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
- Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
- If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.
Tips:
- Use a large pot to cook the udon noodles, as they will expand while cooking.
- If you don't have Asian greens, you can substitute other leafy greens, such as spinach or kale.
- Add more or less chili paste, depending on your desired level of spiciness.
- If you don't have a bamboo steamer, you can steam the tofu in a colander set over a pot of boiling water.
- Serve the udon noodles immediately, topped with the tofu, Asian greens, and sauce.
Conclusion:
This udon noodle dish is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The udon noodles are chewy and satisfying, while the tofu and Asian greens add protein and nutrients. The sauce is flavorful and slightly spicy, and it brings all of the ingredients together. This dish is sure to be a hit with everyone at the table!
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