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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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
Directions
Step 1
Drain the tofu and press it with a clean kitchen towel to remove excess moisture. Cut it into 1-inch cubes.
Step 2
Toss the tofu cubes with cornstarch until evenly coated.
Step 3
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.
Step 4
Cook the udon noodles according to package instructions. Drain and set aside.
Step 5
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.
Step 6
Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce and gochujang to create the spicy base.
Step 7
Add the baby spinach and julienned carrot to the pot. Simmer for 3-4 minutes until the vegetables are tender.
Step 8
Divide the cooked udon noodles between serving bowls. Ladle the hot broth and vegetables over the noodles.
Step 9
Top each bowl with crispy tofu, sliced green onions, and a sprinkle of sesame seeds.
Step 10
Serve with lime wedges on the side for an extra burst of freshness. Enjoy hot!
Nutrition Facts
| Serving size | (2249.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2009.3 |
| Total Fat 91.7g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 25.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4907.5mg | 0% |
| Total Carbohydrate 208.5g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 31.2g | |
| Protein 107.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3161.6mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3603.0mg | 0% |
Source of Calories