Spicy Tofu Udon Noodle Bowl
Dive into the bold flavors of this Spicy Tofu Udon Noodle Bowl, a comforting and vibrant dish that’s perfect for any night of the week. Featuring crispy, golden-browned tofu coated in cornstarch, chewy udon noodles, and a rich, umami-packed broth infused with gochujang, garlic, and ginger, this recipe is a feast for both the eyes and the taste buds. Fresh baby spinach, tender julienned carrots, and bright green onions add a colorful touch, while a sprinkling of sesame seeds and a squeeze of lime elevate each bite. With just 15 minutes of prep and wholesome ingredients, this easy-to-make noodle bowl is not only satisfying but also entirely plant-based, making it a go-to option for vegetarians and spice lovers alike. Whether you’re craving something light yet hearty or looking to spice up your weekly dinner rotation, this udon noodle bowl offers a perfect balance of flavor, texture, and nourishment.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 500 grams Udon noodles
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 1 teaspoon Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 4 Green onions, sliced
- 2 cups Baby spinach
- 1 Carrot, julienned
- 1 tablespoon White sesame seeds
- 4 Lime wedges
Instructions
Drain the tofu and press it with a clean kitchen towel to remove excess moisture. Cut it into 1-inch cubes.
Toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the tofu and cook for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides. Set aside.
Cook the udon noodles according to package instructions. Drain and set aside.
In a large pot, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce and gochujang to create the spicy base.
Add the baby spinach and julienned carrot to the pot. Simmer for 3-4 minutes until the vegetables are tender.
Divide the cooked udon noodles between serving bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with crispy tofu, sliced green onions, and a sprinkle of sesame seeds.
Serve with lime wedges on the side for an extra burst of freshness. Enjoy hot!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4908 mg | 213% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 31.2 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3162 mg | 243% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3603 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
