Redgate Kitchen

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.

ingredients

tofu

• 1 block extra firm tofu, sliced into rectangular strips (14 oz)
• 2.5 tbsp tamari sauce
• 2.5 tbsp extra virgin olive oil

udon noodles

• 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

steps

1. Drain water from tofu block and slice into rectangles.
2. Place tofu on baking sheet and coat both sides with tamari sauce, and extra-virgin olive oil.

3. Roast tofu at 425℉ for 20 minutes flipping sides halfway through cooking time.

4. 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.
5. 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.
6. 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.
7. 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.
8. Enjoy!