Serves 1–2
A quick, deeply comforting udon dish built from pantry staples. Glossy noodles, savoury heat, and golden tofu, finished with toasted sesame seeds for nutty depth. Weeknight food that feels better than it should.
Ingredients
- 200 g pre-cooked udon noodles
- 200–250 g firm tofu
- Olive oil, for frying
Sauce
- 2½–3 tbsp coconut aminos
- 2 tsp soy sauce or tamari
- Chilli flakes, to taste
- Pinch of paprika (optional)
- 2–4 tbsp water, added as needed
To finish
- Sesame seeds, toasted
- Hemp seeds (optional)
- Sliced green onion (optional)
Method
- Crisp the tofu
Slice tofu into cubes or slabs and pat dry. Heat olive oil in a pan over medium heat and fry until golden on at least two sides. Sprinkle with chilli flakes and a pinch of paprika while frying. Remove from the pan and set aside. - Loosen the udon
Either boil the udon for 1 minute and drain, or separate directly in the pan later with a splash of water. - Build the sauce
In the same pan, add coconut aminos, soy sauce, and 2 tbsp water. Warm gently, stirring to combine. - Combine
Add the udon noodles to the sauce and toss until glossy. Add small splashes of water as needed to keep the noodles silky rather than dry. Return tofu to the pan and warm through. - Finish
Turn off the heat. Sprinkle generously with toasted sesame seeds and hemp seeds if using. Taste and adjust with a few drops of soy if needed.
Notes
- Sesame seeds replace sesame oil here and add texture as well as flavour.
- Udon prefers moisture; if it looks dry, add water before adding more sauce.
- Leftovers reheat best if noodles and tofu are stored separately.
