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Vegetarian tofu yaki udon
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5 from 1 vote

Vegetarian tofu yaki udon

This vegetarian tofu yaki is tasty, quick and very easy. It is one of my go-to dishes whenever I want a meatless meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Noodle and Soup
Servings: 3 people
Calories:
Author: Sophie

Ingredients

  • 1 kombu piece (2'' x 2'')
  • 3 tablespoons water
  • 1 lb tofu
  • 2 cups shredded cabbage
  • 1 cup julienned carrot
  • 1 yellow onion, thinly sliced
  • udon noodles
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 1/2 teaspoon sesame oil
  • salt and pepper
  • scallion, thinly sliced
  • seaweed strips
  • cooking oil

Instructions

  • Use damp paper towel to gently clean the kombu piece, then soak it in 3 tablespoons of water. If you don't have or can't find kombu, you can use vegetable stock.
  • Remove the tofu block from its packaging. Line a plate with paper towel, place tofu on top. Set a heavy plate with something heavy on it over the tofu. Press the tofu like that for 10 minutes.
  • While the tofu is pressed, prep the vegetables: shred cabbage, julienne carrot and slice onion.
  • After 10 minutes, pat the tofu dry and slice into 1/2'' thick pieces. Fry them in a pan over medium-high heat until crispy. Transfer to a plate lined with kitchen towel to absorb excess oil. Cut into thin strips.
  • Prepare udon noodles according to instructions on the package. If you use the frozen udon I recommend, you just need to boil it for 2-3 minutes.
  • Place a pan over medium-high heat, add some oil and add onion. Stir and cook for 2 minutes until onion is fragrant.
  • Add cabbage and carrot. Stir frequently, add a pinch of salt and pepper and cook for about 2 minutes.
  • Add udon noodles, tofu strips, soy sauce, mirin, sesame oil and the liquid from soaking kombu (discard the kombu, we only use the liquid). Mix well and adjust seasoning.
  • Transfer to serving plates and top with scallions and seaweed strips.
    Vegetarian tofu yaki udon