Soft and filling udon noodles complement colorful veggies and flavorful sesame tofu and savory sauce. Now have it vegan and GF!
This can easily be made gluten-free by subbing coconut aminos for soy sauce and gluten-free udon noodles instead of the traditional, wheat-based ones. I’ve found gluten-free undon noodles or something at several local Asian grocery stores, but in case you don’t have access to one, here’s a an online options:
Udon noodles are one of my favorite dishes to order if I’m getting takeout, but it’s surprisingly easy to make on your own! Udon noodles cook very quickly, so you’ll want to have your tofu and veggies ready to be mixed and flavored.
How to make tofu crispy
How to air-fry tofu
I use my Ninja Foodi Pressure Cooker and Air Fryer literally every day, and it’s often to make tofu. Extra-firm tofu is the best to use if you want it To air-fry tofu, first pat dry tofu with a clean or paper towel. Once dry, cut and place in a bowl with your marinade mix. For this recipe, I used a super-simple sesame oil and veggie bouillon cube mix.
After 10 minutes of sitting, put the cubes in a single layer on your air fryer train. Crisp for 12-15 minutes at 375°. Shake the basket around at the halfway point to make them crispy on both sides.
How to bake tofu
Marinate tofu for 10 minutes, then line a baking pan and place tofu in an even layer. Bake for 20-25 minutes at 400°. To make the cubes evenly browned, flip over halfway through.
Details
4 servings
45 minutes
30 minutes
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Ingredients
1 tablespoon cooking oil
1 small onion, diced
1 cup peas, fresh or frozen
1/2 cup carrots, chopped
1 garlic glove, grated
1 teaspoon ginger
1 package of Udon noodles
1/4 cup coconut aminos
1 package extra-firm tofu
4 tablespoon water
1 teaspoon sesame oil
1 veggie boullion cube
Directions
- Cube tofu in 1-inch cubes. Bake or air-fry tofu marinated in veggie bouillon, sesame oil, and water. Set aside.
- Heat your pan or wok on medium-high heat with oil. Wait until the oil is simmering, and just about to smoke.
- Next add onion first. Once it becomes translucent add carrots, peas, ginger, and garlic.
- After about 5 minutes, the carrots and peas should be cooked through, but not soft.
- While veggies are cooking, bring a pot of water to a boil. Add noodles, and gently swirl so they don’t get broken up.
- After, 2-3 minutes, noodles will be fully cooked. Drain and place directly onto pan.
- Add coconut aminos (a lower-salt version of soy sauce that doesn’t skimp on flavor) to noodles and veggies. Stir to combine and serve while it’s hot!
