Vegan Udon Noodles with Spicy Sauce
When that noodle craving strikes but you can’t leave your house, try these delicious vegan udon noodles with crispy tofu and spicy sauce. This dish is packed with flavor, and super easy to make. It’s perfect for those nights when you want a big bowl of homemade saucy noodles.
About this recipe
There is nothing better than comforting recipes, and this vegan udon noodles with spicy sauce checks all the boxes. Something about this recipe is so satisfying and cozy. The crispy tofu, spicy sauce and tender noodles taste so delicious.
When prepping the tofu make sure to press out all of the moisture using a clean kitchen towel or paper towels. Pressing out the moisture will help make the tofu extra crispy. Cut the tofu into evenly sized cubes before dusting it with cornstarch. Bake for 40 minutes making sure to turn the tofu every 10 minutes. You’ll want all sides to get crispy.
Try this vegan udon noodle recipe with crushed peanuts, extra fresh basil, and red pepper flakes. For even more flavor, try adding toasted sesame seeds and scallions. What are you waiting for? Pour a glass of pinot noir, turn on your favorite Netflix show and feel good knowing that date-night is complete.
Store any leftovers in an airtight container in the refrigerator for three to four days. Store the crispy tofu separately, if possible. This will prevent the tofu from getting too soggy. Looking for more vegan recipes? Try my pretzel crusted tofu with spicy mustard sauce or my plant based tofu parmesan.
Vegan Udon Noodles with Spicy Sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced, make sure to remove the skin before mincing
- ¼ cup soy sauce
- 2 tablespoons light brown sugar
- 1 cup vegetable stock
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch and water mixed- slurry , combine 2 teaspoons of cornstarch with 1 tablespoon of water to form a paste. Add the paste to the sauce to thicken it.
Tofu and noodles:
- 1 block super firm tofu, press out moisture
- ¼ cup cornstarch, for dusting the tofu cubes
- 14 ounces Udon Noodles
- 1 cup red bell pepper, julienned or sliced thin
- 8 ounces shiitake mushrooms
- 1-2 tablespoons fresh basil leaves, about 5-6 leaves chopped
- crushed peanuts
- sliced scallions
- toasted sesame seeds
- baking sheet
- saute pan
- mixing bowl
- Preheat the oven to 425 degrees. Gently spray a baking sheet with non-stick cooking spray and set it aside.
Prepare the tofu:
- Press the moisture out of the tofu using a clean kitchen towel or paper towels. Next, you'll cut the tofu into evenly sized cubes. In a large mixing bowl, toss the tofu cubes with cornstarch. Spread the cornstarch dusted tofu cubes out on baking sheet and bake for 40 minutes. Make sure to turn the tofu every 10 minutes so it gets crispy on all sides. Once fully cooked, remove from oven and set aside.
Prepare the sauce:
- In a large sauté pan, over medium heat add the sesame oil, minced garlic and ginger. Let it simmer until fragrant and lightly browned.
- Next, you will add the soy sauce, veggies stock, light brown sugar, and red pepper flakes. Stir well.
- Once the sugar is dissolved, add the cornstarch slurry to thicken up the sauce. If you want to thicken your sauce up more, add more slurry. if it gets too thick, add more veggie stock. Simmer over low heat.
Prepare the veggies:
- Gently spray a second pan with non-stick baking spray. Add the julienned red bell pepper, mushrooms and chopped basil. Simmer until the veggies have a light sear and are softened. Remove from the heat and set aside.
- While your veggies cook, run your udon noodles under hot water until they loosen. I let mine sit in a colander during this process. It only takes about 1 -2 minutes for them to loosen.
Assemble the dish:
- Add the softened udon noodles, red peppers, shiitake mushrooms, and fresh basil to the sauté pan with the spicy sauce. Simmer until everything is well combined and hot.
- Top with the dish with crushed peanuts, and extra basil if desired. Serve and ENJOY