Creamy Silken Tofu Udon with Spring Vegetables
This luscious 15-minute udon bowl features a velvety silken tofu sauce that coats thick noodles in pure comfort. Topped with crisp spring vegetables and a drizzle of sesame oil, it's the perfect light yet satisfying weeknight dinner.
Ingredients
- 400g fresh udon noodles
- 300g silken tofu
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 150g sugar snap peas, trimmed
- 100g asparagus, cut into 2-inch pieces
- 4 spring onions, sliced
- 1 tablespoon toasted sesame seeds
- Fresh chives for garnish
Instructions
Blend silken tofu, miso paste, soy sauce, rice vinegar, and 3 tablespoons of water in a blender until completely smooth and creamy.
Cook udon noodles according to package instructions, drain and set aside.
Heat sesame oil in a large wok or skillet over medium-high heat, sauté garlic and ginger for 30 seconds until fragrant.
Add sugar snap peas and asparagus, stir-fry for 2-3 minutes until crisp-tender and bright green.
Reduce heat to low, add cooked udon noodles and pour the creamy tofu sauce over them.
Toss gently to coat all noodles evenly, cooking for 1-2 minutes until sauce is warmed through.
Divide among four bowls, top with spring onions, sesame seeds, and fresh chives before serving.
Did you make this?
Upload your photo and show how it turned out.
