RECIPE: Teriyaki Tofu Udon in a Chili Peanut Soup
Sweet, spicy and full of flavor, this udon dish will become your favorite way to enjoy a hot bowl of noodles.
Servings: 2
Ingredients
Soup
- 1 red onion (finely chopped)
- 2 garlic cloves (crushed)
- 2 small red chili (finely chopped)
- 2 tbsp peanut oil
- 700 ml vegetables stock
- 1 tbsp brown sugar
- 2 tbsp soy sauce*
- 2 tbsp fresh ginger (grated)
- 1 tbsp miso paste
Tofu Teriyaki
- 100g firm tofu
- 2 tbsp soy sauce*
- ½ tbsp white wine vinegar or apple cider vinegar
- 1 tbsp sugar
- ½ tbsp fresh ginger (grated)
- Pinch of garlic powder
- 1 tbsp cornstarch
- 2-3 tbsp water
- 1 tbsp vegetable oil
Other
- 200g udon noodles (we recommend using 5 Grain Beauty Udon or Mozuku Udon)
- ½ carrot (julienne)
- 2 shiso leaves (chopped)
- 20g pickle red ginger or benishouga
- Sprinkle of black sesame seeds
Instructions
- Wrap the tofu in paper towel and let it rest for about 15 mins to remove excess water then slice into bite-size cubes. Set aside.
- Add the red onion, garlic and red chili to a pan with the peanut oil and stir fry on medium heat for 5-6 mins. Add the vegetable stock, brown sugar, soy sauce and grated ginger and bring to a boil. Lower the heat and simmer for 10 mins. Turn off the heat and melt in the miso paste.
- In a separate bowl combine the soy sauce, vinegar, sugar, ginger and garlic powder to make the teriyaki sauce. Add the cornstarch and water to thicken.
- In a pan on medium heat with the vegetable oil, brown the tofu. Once golden, turn off the heat and pour in the teriyaki sauce. Stir to glaze the tofu.
- Cook the udon noodles as per the directions on the package. Drain, rinse under cold water and place in two bowls.
- Split the broth from step 2 into the two bowls and top with the teriyaki tofu, carrots, shiso leaves, benishouga, and sesame seeds.
*Available in our Creative Beginnings: Redefining “Wa” Care Package