Name: Udon Noodles with Smoked Tofu
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 75 ml soy sauce (all-purpose (e.g., Kikkoman)); 75 ml mirin; 15 ml rice vinegar (rice wine vinegar); 1 clove garlic (finely grated); 2 tsp ginger (finely grated); 2 tsp sriracha (adjust to taste (optional)); 200 g smoked tofu (firm, pressed); 2 tbsp rice bran oil (high smoke point oil); 200 g savoy cabbage (chopped); 100 g shiitake mushrooms (or chestnut mushrooms, sliced); 3 null spring onions (white part thickly sliced and green part thinly sliced; also known as scallions); 400 g udon noodles (wok ready / precooked (or 200g dry)); 1 tsp toasted sesame oil; 2 tbsp toasted sesame seeds (optionally crushed)

Instructions

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1

In a small bowl, combine the first six ingredients to create a marinade: soy sauce (75 ml), mirin (75 ml), rice vinegar (15 ml), garlic (1 clove), ginger (2 tsp), and sriracha (2 tsp). Adjust ginger and sriracha to taste.
2

Crumble the well-pressed smoked tofu (200 g) with your hands. Place it in a shallow container and pour 60 ml / 0.25 cup of the marinade over it. Mix well and let the tofu absorb the marinade.
3

Meanwhile, preheat the oven to 160°C / 320°F (fan) or 180°C / 355°F (conventional). Grease or line a baking tray. Spread the marinated tofu on the tray and bake for approximately 20-30 minutes, turning halfway through. Bake until golden brown and charred in places.
4

About 5 minutes before the tofu is ready, heat rice bran oil (2 tbsp) in a wok.
5

Once the oil is hot, add the chopped savoy cabbage (200 g), sliced shiitake mushrooms (100 g), and the white (and white-green) part of the onions (3 spring). Stir-fry until the vegetables are tender-crisp and slightly charred.
6

Add the udon noodles (400 g) to the wok. Stir-fry for 1 minute (if using dry noodles, undercook them by 2 minutes). Stir in the remaining marinade and the baked tofu. Toss well to combine and continue to stir-fry for another minute (wok-ready udon needs approximately 2 minutes total in the hot wok).
7

Divide the noodles between two bowls. Drizzle with toasted sesame oil (1 tsp) and top with the green part of the spring onions and toasted sesame seeds (2 tbsp).