Chili Garlic Udon Noodles with Tofu
Chewy udon noodles, crispy tofu, and vegetables tossed in a savory, slightly spicy chili garlic sauce. This easy vegan udon recipe is perfect for a quick weeknight dinner.
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Servings: 4
Ingredients
Tofu
- ½ block Extra-Firm Tofu pressed
- 1 tablespoon Cornstarch
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 2 teaspoons Olive Oil or other neutral oil
Chili Garlic Udon
- 500 g Frozen Udon Noodles
- ½ medium Red Onion thinly sliced
- 5-6 Garlic Cloves minced
- ¼ small Green Cabbage shredded
- 8 ounces Bok Choy
- 3-4 Green Onions white and green parts separated
Sauce
- 3 tablespoons Low-Sodium Soy Sauce
- 2 teaspoons Dark Soy Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Rice Vinegar
- 2 teaspoons Organic Cane Sugar
- ½ - 1 tablespoon Trader Joe’s Crunchy Chili Onion or other chili oil to preference, see note
- 3 tablespoons Water
Instructions
- Preheat oven to 400℉.
- Press the tofu to remove excess moisture. Use a mandoline or sharp knife to slice it into thin pieces. Carefully toss with cornstarch, garlic powder, onion powder, salt, and black pepper until evenly coated. It's completely fine if a few pieces break apart (in fact, it's a good thing!)
- Bake the tofu until browned and crisp, about 18-20 minutes. Set aside.
- Whisk together the low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sugar, chili oil, and water.
- Cook the frozen udon according to the package directions just until the noodles loosen. Drain and set aside. Avoid overcooking, as the noodles will cook again briefly in the sauce.
- Sauté the red onion, garlic, shredded cabbage, bok choy, and white parts of the green onions until the vegetables are tender but still have some texture.
- Pour the sauce into the pan and cook briefly, just until it begins to thicken slightly.
- Add the udon and crispy tofu and toss until everything is evenly coated. Cook for just a few more minutes, until the sauce clings to the noodles. Don't let it reduce too far as the udon and tofu will continue absorbing and thickening the sauce.
- Remove from the heat and finish with the green parts of the green onions. Serve immediately.
Notes
Chili oil: I tested this recipe with Trader Joe’s Crunchy Chili Onion. Other chili oils or chili crisps can be used, but they vary quite a bit in spice level, so adjust the amount to taste.
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