Introducing my yummy yaki udon noodles with tofu recipe! Yaki udon noodles are Japanese comfort food, and a popular staple you'll find everywhere, from pubs and festivals to late-night bars and snack joints. But they're just as easy to make at home, and I'll show you how. My version is vegan and features tofu with just two veggies - cabbage and carrots. However, yaki udon is so versatile that it will work beautifully with your protein of choice and whatever veggies you've got in the fridge. So why not try it out? This version really hits the spot, especially when you're in the mood for a takeaway but don't want to splurge too much.
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Making your own tonkatsu sauce is optional, but it's really fun and rewarding! You can adjust the amounts of the sauce's ingredients to suit your taste, especially once you've become more confident and made it a few times. A helpful tip is to make the sauce ahead of time, so if you want to cook your yaki udon for a late-night snack, you're all set with the tonkatsu sauce. If you're short on time, you can buy your tonkatsu sauce and I'd always recommend the gold standard, Bull-Dog. Ok - so here's my recipe for delicious yaki udon noodles with tofu. I hope you enjoy it.
Ingredients
Serves 2 | Prep time 15 minutes | Cooking time 10 minutes
Tonkatsu Sauce:
- 4 tablespoon ketchup
- 3 tablespoon of apple cider vinegar
- 1.5 tablespoon soy sauce
- 1 teaspoon Frank's or Tabasco hot sauce (optional)
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon of allspice
For the stir fry:
- ¼ medium pointed cabbage (80-100g)
- 1 medium carrot
- 200g Tofu
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 packets of cooked Udon noodles
- 1 tablespoon of Oil (I used sunflower but any neutral flavor oil is fine)
- ½ tablespoon Sesame oil
- A pinch of salt
- 1 teaspoon kombu dashi powder
- 1 teaspoon vegetable stock powder (Bouillon)
Toppings:
- 1-2 spring onions for topping
- Shichimi Togarashi (seven spice)
Instructions
Step 1: Make your tonkatsu sauce. Start by mixing the wet ingredients together in a bowl. Then add the dry ingredients, whisking it through until it becomes a smooth sauce. Set aside.
Step 2: Now we'll prepare the stir fry ingredients. Cut the tofu block into 1 inch cubes.
Step 3: Peel and julienne a carrot. Julienne means to cut into long, thin strips - like matchsticks.
Step 4: De-core your cabbage and slice into 1 cm strips. Set aside with the carrot and tofu.
Step 5: Place a large frying on a high heat, add sunflower and sesame oil, and when your oil is hot, add your tofu cubes (they should sizzle and spit). Once golden, pour in the soy sauce and garlic powder. Sizzle for a few more minutes turning frequently.
Step 6: Add your veggies to the tofu. Stir and sizzle for a minute or two. Now is a good time to add a pinch of salt.
Step 7: Add the udon to the stir-fry, along with the tonkatsu sauce, vegetable stock powder and kombu dashi powder.
Step 8: Stir, stir, stir until everything is beautifully combined and piping hot. The noodles should look glazed, saucey and evenly coated.
Step 9: Finely chop some spring onions.
Step 10: Serve the yaki udon noodles with tofu in your favorite noodle bowl. Sprinkle some shichimi over the top, along with the spring onions. Now enjoy!
In the whirlwind of my festival catering days, when packing trailers was the mid week grind, this quick-fix Yaki Udon became a staple. It's not just a meal, it's a bowl of comfort and satisfaction that can be whipped up in a matter of moments.
Substitutions
- Experimenting with Noodles: While our recipes primarily revolve around Udon noodles, don't be afraid to switch things up a bit. The beauty of these dishes lies in their versatility. You can substitute Udon with medium wheat noodles to create something more akin to Yaki Soba. And, if you're aiming for a gluten-free meal, rice noodles can be your go-to option.
- Express Sauce - Bulldog sauce: If you're strapped for time, there's no need to make your own Tonkatsu sauce from scratch. Feel free to grab a bottle of shop-bought Tonkatsu sauce, Bulldog brand. Not only is it a great time-saver, but it also adds the classic flavor to your dishes instantly.
- Making Your Own Spice Blend: If Shichimi is not readily available, creating your own spice mix can be a fun and rewarding experience. Start with a base of chili flakes for that fiery kick. Toast some sesame seeds in a dry skillet over medium heat till they turn golden brown, releasing a rich, nutty aroma. Combine these ingredients and give it a good mix. As you grow more adventurous, consider adding a dash of ginger, a sprinkle of seaweed, or even a hint of citrus peel for an extra layer of complexity. With this homemade spice blend, you're not just adding heat but also infusing your dishes with a burst of exciting flavors.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Noodle Swap - Turn Your Yaki-Udon into Yaki-Soba: For those who prefer a different texture or simply want to experiment swap out your udon or medium wheat noodles. Just ensure that you cook them al dente, to keep that classic firm bite.
- Go Large - with Tempura or Kakiage toppings: For the ultimate food indulgence, don't stop at your flavorful noodle dish. Complement it with some crispy tempura or kakiage, adding an additional texture and flavor to your meal. Tempura, a dish typically made of seafood and vegetables that have been battered and deep-fried, offers a delicious contrast with its crispy exterior and tender interior. Kakiage, on the other hand, is a type of tempura made with mixed vegetable strips, providing a delightful crunch. Either of these side dishes will enhance your main course, creating a lavish Japanese feast right in your own home.
- Experiment with different veggies: Don't feel confined to using the same old vegetables in your Yaki-dishes. Most of the time, you can use whatever is leftover in the fridge. Traditionally, this dish almost always uses cabbage, but there are no hard and fast rules here. Consider experimenting with other vegetables that can add different flavors and textures. For instance, shiitake mushrooms can add a rich, earthy taste, while bell peppers bring a sweet crunch to your dish. Edamame, or young soybeans, are not just packed with protein, but their sweet, nutty flavor also works really well in Yaki-dishes. Remember, the key to creating the perfect Yaki-dish is to keep experimenting and find the combination that best suits your palate. So don't be afraid to mix it up and try out new variations.
Storage
If you've managed to resist devouring your entire Yaki-dish in one sitting and have some leftovers, they can easily be stored for later consumption. Simply place in an airtight container and refrigerate for up to 3 days. When you're ready to dive in for another round, ensure a thorough reheating. The dish should be piping hot before consuming. So, rest assured, you can prepare a larger batch of your favorite Yaki-dish and enjoy it across multiple meals!
Quick tips for making Yaki Udon Noodles with Tofu
- When Using Vacuum-Packed 'Fresh' Udon – Handling and Cooking Tips: When opting for vacuum-packed 'fresh' Udon noodles, there is no need to pre-cook them in boiling water. Despite some cooking instructions suggesting a pre-boiling stage, this step is unnecessary and may even worsen the texture of the noodles, making them too soft. If you find the noodles tightly bunched together and fear they won't fully separate during the stir-frying process, a simple solution is to rinse them in a bowl of cold water. A gentle shake will help to loosen them up. Once they are disentangled, strain them thoroughly before adding them to your stir-fry. This will ensure your Udon noodles maintain their signature chewy texture in your Yaki-dish.
- Mastering the Art of High-Heat Cooking: The key to creating a flavorful Yaki-dish lies in manipulating the heat skillfully. As this dish is cooked on high heat, it's crucial to keep things moving in the pan to prevent your ingredients from burning. But remember, a little charring is not only acceptable but also desirable, as it helps to enhance the flavors, especially after the sauce has been added. One crucial tip is to let your noodles rest on the heat for a while. This allows them to acquire that signature grilled quality, adding an extra layer of complexity to the dish. This delicate balance between stirring and allowing to rest is what gives Yaki-dishes their unique, smoky flavor. So, don't be afraid of the high-heat – embrace it, and let it work its magic on your dish!
FAQ
Udon refers to the type of noodle, similar to how penne is a type of pasta. These noodles are made from wheat flour, are thick, and have a distinctive chewy texture. On the other hand, Yaki-Udon refers to a particular style of cooking these noodles. 'Yaki' in Japanese means 'grilled' or 'fried', thus Yaki-Udon translates to fried Udon noodles. Other Yaki-style dishes include Yaki-Tori, which is grilled chicken, and Yaki-Soba, which refers to fried noodles.
What does Udon taste like?
Udon noodles have a distinct, mildly sweet, and slightly nutty flavor, owing to the wheat flour used in their preparation. They are known for their thick, chewy texture rather than their taste, as they primarily serve as a vehicle for the flavors of the soup or sauce they're paired with. In a soup, they absorb the broth's flavors, making each bite a perfect blend of noodle and soup. In stir-fried dishes like Yaki-Udon, they soak up the flavors of the meat, veggies, and sauces used, providing a satisfying, hearty bite.
Are Yaki-Udon noodles healthy?
Udon noodles are made using a minimalist recipe that includes just flour, water, and salt. These ingredients result in a noodle that is low in saturated fats, making it a heart-healthy option. Being high in carbohydrates, Udon provides a rapid energy boost. This makes them an excellent choice for those who need a quick energy source, however, this high carbohydrate content may not align with the dietary needs of those following a low carb diet.
Despite the carbohydrate content of Udon, it is entirely possible to turn Udon-based dishes into nutritious meals. This is achievable by combining the noodles with a variety of vegetables and proteins. The veggies provide a wealth of vitamins, minerals, and fibers, while the selected proteins contribute essential amino acids.
Another approach to enhancing the healthiness of a Udon dish is to minimize the amount of processed sugar involved. This can be done by choosing low sugar ingredients and excluding any added sugar in the recipe. By doing so, you can enjoy a flavorful, satisfying, and healthier Yaki-Udon meal. As always, balance is key, and enjoying a diverse range of foods is part of a healthy diet.
Udon noodles have a distinct, mildly sweet, and slightly nutty flavor, owing to the wheat flour used in their preparation. They are known for their thick, chewy texture rather than their taste, as they primarily serve as a vehicle for the flavors of the soup or sauce they're paired with. In a soup, they absorb the broth's flavors, making each bite a perfect blend of noodle and soup. In stir-fried dishes like Yaki-Udon, they soak up the flavors of the meat, veggies, and sauces used, providing a satisfying, hearty bite.
Related
Looking for more vegan Japanese recipes like this? Try these:
Yaki Udon Noodles with Tofu
Ingredients
Tonkatsu sauce:
- 4 tablespoon ketchup
- 3 tablespoon apple cider vinegar
- 1.5 tablespoon soy sauce
- 1 teaspoon Frank's or Tabasco hot sauce optional
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon of allspice
For the stir-fry:
- ¼ medium pointed cabbage 80-100g
- 1 medium carrot
- 200 g Tofu
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 packets of cooked Udon noodles
- 1 tablespoon of Oil I used sunflower but any neutral flavor oil is fine
- ½ tablespoon Sesame oil
- A pinch of salt
- 1 teaspoon kombu dashi powder
- 1 teaspoon vegetable stock powder Bouillon
Toppings:
- 1-2 spring onions for topping
- Shichimi Togarashi seven spice
Instructions
- Make your tonkatsu sauce. Start by mixing the wet ingredients together in a bowl. Then add the dry ingredients, whisking it through until it becomes a smooth sauce. Set aside.
- Now we'll prepare the stir fry ingredients. Cut the tofu block into 1 inch cubes.
- Peel and julienne a carrot. Julienne means to cut into long, thin strips - like matchsticks.
- De-core your cabbage and slice into 1 cm strips. Set aside with the carrot and tofu.
- Place a large frying on a medium heat, add sunflower and sesame oil, and when your oil is hot, add your tofu cubes (they should sizzle and spit). Once golden, pour in the soy sauce and garlic powder. Sizzle for a few more minutes.
- Add your veggies to the tofu. Stir and sizzle for a minute longer. Now is a good time to add a pinch of salt.
- Add the udon to the stir-fry, along with the tonkatsu sauce, vegetable stock powder and kombu dashi powder.
- Stir, stir, stir until everything is beautifully combined and piping hot. The noodles should look glazed, saucey and evenly coated.
- Finely chop some spring onions.
- Serve the yaki udon noodles with tofu in your favorite noodle bowl. Sprinkle some shichimi over the top, along with the spring onions. Now enjoy!
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