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

1. 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.
2. 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.
3. 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. 
4. 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. 
5. Cook the udon noodles as per the directions on the package. Drain, rinse under cold water and place in two bowls. 
6. 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