-
Prep time
20 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
A simple vegan weeknight dinner perfect for warmer days. The creamy, savory, and slightly tangy sauce really brings the dish together. Feel free to sub any fresh vegetables you have on hand. —Elina
Ingredients
- For the bowl
-
400 grams
Dry udon noodles
-
1 pound
Firm tofu
-
250 grams
Mung bean sprouts
-
4
Mini persian cucumbers
-
2 tablespoons
Canola oil
-
Salt and pepper, to taste
- Spicy tahini sauce
-
4 tablespoons
Tahini
-
2 tablespoons
Soy sauce
-
2 tablespoons
Rice vinegar
-
1 teaspoon
Sugar
-
1 teaspoon
Tobanjan (chili bean sauce)
-
1 tablespoon
Toasted sesame oil
-
4 tablespoons
Water
Directions
-
Mix together all sauce ingredients in a bowl. Blanch the mung bean sprouts and drain in a colander, thinly slice the cucumbers
-
Pat dry the tofu and cut it into 12 slices. Heat up the canola oil in a frying pan and fry the tofu until golden brown and crispy on both sides, about 7 minutes on each side. Season with salt and pepper to taste
-
Boil the udon noodles according to package instructions, drain, and chill it with running water. Drain well and divide it among four bowls. Pour two tablespoons of the sauce over each bowl of noodles before arranging the tofu and vegetables on top, and evenly pour the rest of the sauce over the bowls
See what other Food52ers are saying.