super quick and flavorful
Tofu is my go-to for a quick and easy protein lunch or dinner. Slice, marinate, and roast it. Toss it on top of some cooked and well-seasoned udon noodles and serve it with some crunchy raw veg, a scattering of chopped herbs and you’ve got yourself a quick and delicious meal.
- 1 block extra firm tofu, sliced into rectangular strips (14 oz)
- 2.5 tbsp tamari sauce
- 2.5 tbsp extra virgin olive oil
- 1 package of udon noodles (approximately 8 oz)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tsp sesame oil
- 1/4 tsp garlic powder
- 1 tsp fish sauce
- red onion (about 1/4 of a large one, thinly sliced and chopped)
- persian cucumber, quartered and sliced lengthwise into matchsticks
- 1 large carrot, sliced into matchsticks
- fresh chives to taste, chopped
- fresh cilantro to taste, chopped
- Drain water from tofu block and slice into rectangles.
- Place tofu on baking sheet and coat both sides with tamari sauce, and extra-virgin olive oil.
- Roast tofu at 425℉ for 20 minutes flipping sides halfway through cooking time.
- Prepare udon noodles per package instructions (if you buy one that comes with seasoning, leave that out) and reserve 1/4 cup of the water used to boil the noodles.
- Prepare the udon sauce (mine here is similar to Hon Tsuyu sauce, available in Japanese grocery stores) in a saucepan or skillet: Soften chopped red onions in sesame oil, add in the 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, 1 tsp sesame oil, 1/4 tsp garlic powder, 2 tsp fish sauce.
- Add the cooked udon noodles to the pan with the sauce along with the 1/4 cup of reserved water. Mix well on medium heat for a few seconds, coating the noodles.
- Place noodle mixture in a bowl and top with slices of the roasted tofu. Sprinkle freshly chopped chives, cilantro and serve with chopped raw cucumbers and carrots.