Thick, chewy udon noodles slicked in a garlicky sesame stir-fry sauce, tossed with tender greens and crispy tofu — this is what I call comfort in a bowl. It’s one of those dinners that I pull together on a weeknight when I want something satisfying, but don’t want to spend an hour at the stove. Everything cooks fast, and the flavor payoff is way beyond what you’d expect from a 30-minute meal.
Why This Recipe Always Hits the Spot
I’ve made this sesame garlic udon more times than I can count, especially on those evenings when I’m tired and craving something cozy. It checks all my boxes — savory, slightly spicy, chewy noodles, and that golden tofu that tastes like it’s been marinated for hours (but hasn’t). It’s one of the first things I taught my younger cousin to make when she moved out on her own, and now she swears by it too.
If you’ve never really gotten into tofu, this is a great way to give it a go. Crumbling and crisping it makes it feel heartier, almost like a plant-based ground meat. Plus, once it soaks up that sauce? Pure magic.
Let’s Talk Ingredients (And Why They Work So Well)
Udon Noodles
There’s something about the texture of udon — thick, bouncy, and slurp-worthy — that makes them ideal for saucy stir-fries. I always keep a pack in the freezer for nights like this. Can’t find udon? I’ve used ramen noodles, thick rice noodles, even fettuccine once in a pinch, and it still turned out great.
Tofu
I go for firm or extra-firm tofu here. Pressing it is key — more on that below — but the beauty of this dish is that the tofu takes on the flavor of whatever you throw at it. Once browned and tossed in that sesame garlic sauce, it almost reminds me of the texture of stir-fried ground pork.
Spinach
A handful of spinach wilts into the noodles and sauce like it was meant to be there. I love using it because it cooks so quickly and doesn’t overpower the dish. Kale or bok choy would work too if you want to mix things up.
Stir-Fry Sauce
This is where everything comes together. It’s a simple combo: soy sauce, vegetable broth, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. A little cornstarch thickens it up so it clings to every strand of noodle and chunk of tofu.
Step-by-Step: How I Pull It Together
1. Whisk the Sauce First
I always start by mixing up the sauce. It gives the cornstarch time to dissolve and lets the flavors mingle. Just whisk everything in a bowl or measuring cup and keep it nearby — things move fast once you start cooking.
2. Cook the Noodles
I bring a big pot of water to a boil while I prep everything else. Udon cooks quickly (usually 2-3 minutes), so keep an eye on them. After draining, I rinse them under cold water to stop them from sticking.
3. Crisp the Tofu
Here’s the trick: press the tofu. I wrap mine in a kitchen towel, place it between two cutting boards, and stack a heavy pan on top. In about 10 minutes, it’s ready to crumble. I toss the crumbles into a hot pan with oil and let them get golden and chewy — not just warmed through. I usually sneak a bite or two at this point.
4. Sauce + Toss
Once the tofu is browned, I remove it from the pan. Then I pour in the sauce and let it bubble and thicken. Back in go the tofu, spinach, and noodles. I toss it all together for a couple of minutes until the spinach wilts and everything’s coated in that glossy, fragrant sauce.
If the sauce thickens too much, just splash in a little broth or water to loosen it.
Real-Life Cooking Tips
- No tofu press? No problem. Just wrap the tofu in a few layers of paper towel or a clean kitchen towel, place it on a cutting board, and weigh it down with anything heavy. A cast iron pan works great.
- Crumbled tofu > cubed for this recipe. It picks up more of the sauce and gives a nice texture throughout. But if cubes are more your thing, go for it.
- Don’t skip the cold rinse on the noodles. It keeps them from clumping, and they’ll warm back up in the pan with the sauce.
- Want more heat? Add a spoonful of chili crisp or sriracha at the end. That’s what I do when I want a little kick.
Make It Work for Meal Prep
This one keeps well, so I often double the batch and pack the leftovers for lunch. It reheats beautifully in the microwave — just splash in a bit of water to loosen the sauce if needed. The tofu stays chewy, and the noodles soak up even more flavor overnight.
How I Serve It at Home
At our place, this usually ends up in big bowls with extra sesame seeds and scallions sprinkled on top. If I have time, I’ll toss together a quick cucumber salad with rice vinegar and a touch of sugar to go alongside. It’s also great with a soft-boiled egg on top if you’re looking to add something extra.
How to Store It Right
- Fridge: Store any leftovers in an airtight container for up to 3–4 days. I like to separate out portions so it’s ready to grab and go.
- Reheating: Microwave it with a splash of water or broth. Stir halfway through to heat it evenly.
- Freezing? I wouldn’t. The noodles and tofu change texture too much once frozen and thawed.
Quick Q&A
How do I get tofu golden and chewy?
Let it cook in an even layer, undisturbed for a few minutes at a time. Stir it occasionally, but don’t rush it — browning takes a bit of patience.
Why take the tofu out before adding the sauce?
It helps keep the tofu’s texture. If it stays in the pan while the sauce thickens, it can turn soft or mushy.
Can I thicken the sauce more?
Yep! You can whisk in an extra half-teaspoon of cornstarch with a splash of broth, or just simmer it longer until it’s as thick as you like.
Udon Noodles with Garlic and Sesame
This bowl is all about big flavor and quick comfort—tender udon noodles tossed in a savory sesame garlic sauce, with golden tofu and wilted spinach tucked into every bite. It’s simple, satisfying, and comes together faster than takeout.
Ingredients
For the Sauce:
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 3 garlic cloves, finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 2/3 cup vegetable broth
- 1 teaspoon cornstarch
- 1/4 cup soy sauce
For the Stir-Fry:
- 8 ounces extra-firm tofu, pressed and drained
- 1 teaspoon neutral oil (like avocado or vegetable oil)
- 3 cups fresh spinach
- 8 ounces udon noodles
- Sesame seeds, for topping
- Sliced scallions, for garnish
Instructions
- Start by whisking together the sauce ingredients in a small bowl—make sure the cornstarch is fully dissolved. Set the mixture aside for later.
- Bring a large pot of water to a boil and cook the udon noodles according to the package directions. Once done, drain and rinse under cold water to stop the cooking. Set them aside.
- Heat a skillet over medium heat and add a bit of oil. Crumble the tofu directly into the pan and cook it down, stirring often, until it’s browned, chewy, and crisp around the edges—this should take 8 to 10 minutes. Splash in a couple tablespoons of the sauce and stir until the tofu is evenly coated and the sauce thickens slightly. Transfer to a plate and set aside.
- In the same pan, pour in the rest of the sauce and cook it for 3 to 4 minutes, stirring frequently, until it thickens into a glossy glaze.
- Toss in the noodles, cooked tofu, and fresh spinach. Stir everything together gently, letting the spinach wilt and the noodles heat through. If things get a little too sticky, a splash of water will loosen it up.
- Scoop into two bowls and finish with a sprinkle of sesame seeds and a handful of sliced green onions. It’s cozy, bold, and perfect for a weeknight dinner.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 2024mgCarbohydrates: 30gFiber: 6gSugar: 2gProtein: 21g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me know if you try this — I love hearing how people put their own spin on it. Whether you’re new to tofu or just looking for a quick and tasty noodle dish, this one’s a keeper.
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